Based on Chow’s crêpe terrine.
- 3 eggs
- 1 tbsp vanilla sugar (you can substitute with normal sugar plus a teaspoon of vanilla extract)
- 300 g / 11 oz (2 3/4 cups) plain (all-purpose) flour
- 200 ml (7 oz) of water
- 400 ml / 14 fl oz (1 3/4 cups) milk
- 25 g / 1 oz (2 tablespoons) butter, melted
- 1 tablespoon sunflower oil
- 200 g / 7 oz milk chocolate, broken into pieces
- 100 ml / 3 1/2 fl oz (scant 1/2 cup) double (heavy) cream
- 20 g / 3/4 oz (1 1/2 tablespoons) butter
- Pinch of ground cinnamon
- Pinch of ground ginger
- Dump eggs in a blender, blend well.
- Then add the vanilla sugar and flour, milk and water, blend till smooth.
- Finally, blend in on low the melted butter and the sunflower oil.
- leave for at least 30 min, so do the chocolate sauce now. This is to get the air bubbles out.
- To make the chocolate sauce, put the chocolate, cream, butter, cinnamon and ginger into a heatproof bowl set over a pan of barely simmering water.
- Heat, stirring occasionally, until the chocolate has melted and the mixture has blended together. Keep warm.
- Cook the crêpes in a non-stick pan (skillet), making sure that they are very thin. The diameter should be about 6 in.
- Set aside in a warm place.
- When they are all cooked, brush them with the chocolate mixture and stack them on top of each other. Serve warm or leave in fridge until it’s all hardened.
- You can use other kinds of crêpes