Chocolate crêpes
Ingredients
11
Steps
5
Serves
6
Cook Time
55-60 Min
Ingredients
For the filling
Preheat the oven to 200°C/400°F/Gas mark 6.
Sift the flour, cocoa and sugar into a bowl. Make a well in the centre, add the eggs and beat them in a little at a time, drawing in the flour mixture from the edge of the bowl. Add the milk, rum and butter, and beat until smooth. Cover and set aside for 30 minutes.
Brush an 18cm/7in crêpe pan with melted butter, and set over a medium heat. Pour 3 tablespoons of the batter into the pan, swirling it to cover the bottom. Cook for 3 minutes, turning once, then slide onto a plate. Cook another 11 crêpes in the same way. Stack, interleaved with baking parchment, and keep warm.
For the filling, put the cream and chocolate in a pan and melt gently, stirring. In a bowl, beat the egg yolks with half of the sugar until creamy, beat in the chocolate cream and leave to cool. In a separate bowl, whisk the egg whites into soft peaks, add the rest of the sugar and beat until stiff. Stir a spoonful of the whites into the chocolate mixture, then fold in the remainder.
Spread each crêpe with 1 tablespoon of the filling, then fold into quarters. Brush with melted butter, place on a buttered baking tray and bake in the oven for 20 minutes. Serve hot.