There must be more than a thousand creperies in Saint-Malo. This is because 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 Nutella like so many creperies do - make your own chocolate sauce.
- 20 g softened butter
- 3 eggs
- 10 g sugar
- 250 g plain flour
- 125 ml (½ cup) milk
- 1 tsp Grand Marnier
- 100 g dark chocolate
- 20 ml milk
- 20 ml cream
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.
Resting time 2 hours
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.