CHOCOLATE CRÊPES FOR MOM

Makes: 18 to 20 crêpes Preparation time: about 30 minutes (but also a couple of hours or more resting time for batter)

4 tbsp (60 mL) unsalted butter, melted 2 oz (58 g) 70% dark chocolate (about half a 100-g Green & Black’s Organic Dark Chocolate bar, plus three extra squares) 1/4 cup (60 mL) superfine sugar (*see note below), plus extra for sprinkling 1 3/4 cup (430 mL) all-purpose flour 1/4 cup (60 mL) good-quality cocoa powder 4 large free-range eggs, plus 2 egg yolks, beaten 2 cups (500 mL) 1% milk Extra melted butter or oil for cooking

*Note: Two grocery stores I checked both reported that superfine sugar was discontinued. If you can’t find it, you can make it pretty simply: just whirl regular white sugar in a food processor (covered with a tea towel to contain the sugar dust) for a few minutes until it is more finely ground.

1. Gently melt the butter and chocolate over low heat. Set aside.

2. Mix together the sugar, flour and cocoa and sift into a large bowl. Make a well in the middle and add the beaten eggs, then the milk, then the melted butter and chocolate.

3. Set a fine sieve over a bowl and pour the batter through the sieve, stirring with a spatula to push batter through. Cover bowl with plastic wrap and let the batter rest in the refrigerator for at least an hour up to several days.

4. When you are ready to cook the crêpes, heat a small, nonstick skillet over medium-high heat until drops of water “dance” when sprinkled on the pan. Allow any water droplets to evaporate, then use a paper towel or silicone brush to coat pan with melted butter or oil.

5. Pour 1/4 cup (60 mL) of batter in the middle of the pan and immediately tilt in all directions. The batter should cover the pan in a thin layer; pour out any excess.

6. Cook crêpe for 30 to 60 seconds on first side, until batter loses its sheen and you can lift solid edge.

7. With your fingers or a spatula, flip it over. Cook second side for 15 to 20 seconds.

8. Slide cooked crêpe to a cookie rack lined with parchment paper and sprinkle with superfine sugar. Continue to cook the crêpes until all the batter is used and layer each one with a sprinkling of sugar as you go.

9. Serve immediately, perhaps with warm chocolate sauce, mousse, whipped cream or fresh berries.