Bramasole

Chocolate Crepes

Crepes:
1 cup/250 ml milk
1 1/2 ounces/40 g 70-percent dark chocolate
1 tablespoon butter
2 eggs
1/4 cup/55 g sugar
1 teaspoon vanilla extract
1 cup/125 g flour

Chocolate Sauce:
8 ounces/225 g 70-percent dark chocolate, finely chopped
1 cup/250 ml 35-percent whipping cream

or
Chocolate-hazelnut spread (Nutella), as much as you like

Banana, sliced
Sweetened cinnamon-flecked whipped cream

For the crepes: Put the milk, chocolate and butter in a saucepan and heat to melt. Beat the eggs with the sugar in a bowl. Add the vanilla, then the flour. Beat in the chocolate mixture. Strain into a jug and let sit for 30 minutes. Add more milk or water if necessary to give the consistency of thin cream. Fry the crepes in a nonstick pan. If you do not have a nonstick pan use a bit of oil.

For the chocolate sauce: Put the chocolate and cream together in a saucepan and heat, gently, until the chocolate has melted and the mixture is very smooth. Thin, as needed with more cream.

To serve:
Smear the Chocolate Sauce or chocolate-hazelnut spread over the crepe and add the bananas to one side and finally the sweetened cinnamon-flecked whipped cream. Then fold over the crepe into a triangle, and sprinkle with icing sugar (confectioners’). Serve the crepes immediately.