Rocky road crepes
This Pan cake Day recipe isn’t for the fainthearted, but makes for an indulgent treat. And I defy anyone toe at one of these without licking their lips!
PER SERVING CALS 434 FAT 15g SERVES 6
130g plain flour 310ml milk 1 egg Salt 75g dark chocolate (70% cocoa) 2tbsp butter Sugar 200g marshmallows 50g roasted hazelnuts, broken 2 bananas sliced
1 For the pancakes, whisk together the flour, 250ml of the milk, egg and a pinch of salt. Put to one side for later.
2 To make the chocolate sauce, break the chocolate up into a microwaveable bowl. Add remaining 60ml milk, 1tbsp butter and a pinch of sugar and salt. Then microwave for just over a minute. Whisk thoroughly with a spoon until you have a lovely chocolate sauce.
3 Heat a non-stick frying pan, and add 1tbsp butter (you only need to add it for the first pancake). Once it’s melted, pour in a small ladle of pancake batter, and immediately tilt the pan to spread the mixture out. Cook for a few minutes until the top of the pancake is almost cooked through, then flip it over for another couple of minutes. Repeat for the remaining five pancakes.
4 When you are ready to serve, spoon over a little of the chocolate sauce on one half of the pancake, scatter a couple of marshmallows, hazelnuts, banana slices. Then spoon over some more sauce, and fold the pancake over.
TIP If the chocolate sauce is too thick, add a little more milk or microwave for a few seconds to warm through.