Cinnamon Crêpes with Chocolate Cream

Name: Cinnamon Crêpes with Chocolate Cream
Ingredients: 1 tsp ground cinnamon; 4 oz/112 g plain flour; ½ pint/285 ml milk and water mixed; Butter to cook the crêpes; Butter to cook the crêpes; ½ pint/285 ml double cream; 1 oz/28 g caster sugar; 1 oz/28 g butter, melted; 2 large eggs; ½ pint/285 ml milk and water mixed; 4 oz/112 g dark chocolate, grated; 1 tbsp icing sugar, sieved

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

The crêpes can be made up a day or two in advance and kept in the refrigerator in a sealed polythene bag, with a disc of non-stick parchment between each one. Fill and roll them up several hours before serving.

Ingredients

For the crêpes

4 oz/112 g plain flour
1 tsp ground cinnamon

Dessert
Vegetarian

Method

First make the batter. In a blender or food processor, whiz together all the batter ingredients until smooth, or beat them very well together by hand. Let the mixture stand for about 1 hour, then make into crêpes, as thin as possible.

Put a small piece of butter – about ½ oz/