CRÊPES SAUCE CHOCOLAT
There must be more than a thousand creperies in Saint-Malo — hardly surprising, as this is where crepes originated. I was lucky enough to visit one of the oldest creperies in town, and was shown this very simple but tasty chocolate crepe. Now don’t just use a chocolate spread from a jar, as so many creperies do — make your own chocolate sauce as well.
© 2019 Luke Nguyen / Hardie Grant Books · Reproduced with permission. · Luke Nguyen’s France: A Gastronomic Adventure. Published by Hardie Grant. Photography by Alan Benson and Suzanna Boyd
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To make the batter, whisk the eggs and sugar together in a mixing bowl until the sugar has dissolved. Add the flour, milk and Grand Marnier, and whisk to a smooth batter. Cover and leave to rest for 2 hours.
To make the chocolate sauce, place the cream and milk in a saucepan and heat over low heat until warm. Add the 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 quickly rotate the pan using a circular motion to create a thin crepe. Reduce the heat to medium and cook for 2 minutes.
Turn and cook for another 2 minutes, or until the crepe is nicely browned. Fold it over in half, then in half again. Transfer to a serving plate and spread with some of the chocolate sauce.
Prepare the remaining crepes in the same way, adding a little more butter to the pan as needed. Serve warm.