makes
15
prep
10 minutes
cook
1 hour
difficulty
Easy
makes
15
serves
preparation
10
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 20 g softened butter
Crepe batter
- 3 eggs
- 10 g sugar
- 250 g plain flour
- 125 ml (½ cup) milk
- 1 tsp Grand Marnier
Chocolate sauce
- 100 g dark chocolate
- 20 ml milk
- 20 ml cream
Resting time 2 hours
Instructions
To make batter, place eggs and sugar in a mixing bowl and whisk until sugar has dissolved. Add the flour, milk and Grand Marnier, and whisk until flour dissolves. Rest for 2 hours.
To make chocolate sauce, place cream and milk in a saucepan over low heat. Heat until warm. Add chocolate and stir until melted. Set aside.
Heat a large crepe pan over high heat. Brush with a little butter. Pour in just enough batter to cover the pan, and rotate quickly using a circular motion to create a thin crepe. Reduce heat to medium and cook for 2 minutes. Turn and cook for another 2 minutes or until browned. Fold in half, then half again. Transfer to a serving plate, and spread with chocolate sauce. Repeat with remaining batter and sauce.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
