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Ingredients
- 75g/3oz plain flour
- 1 tablespoon cocoa powder
- 1 teaspoon caster sugar
- 2 eggs, lightly beaten
- 175ml/6fl oz milk
- 2 teaspoons dark rum
- 25g/1oz butter, melted, plus extra for brushing
- For the filling
- 5 tablespoons double cream
- 225g/8oz dark chocolate (at least 70% cocoa solids)
- 3 eggs, separated
- 25g/1oz caster sugar
Instructions
- Preheat the oven to 200°C/400°F/Gas mark 6.
- Sift the flour, cocoa and sugar into a bowl. Make a well in the centre,
add the eggs and beat them in a little at a time, drawing in the flour
mixture from the edge of the bowl. Add the milk, rum and butter, and
beat until smooth. Cover and set aside for 30 minutes. - Brush an 18cm/7in crêpe pan with melted butter, and set over a
medium heat. Pour 3 tablespoons of the batter into the pan, swirling it to
cover the bottom. Cook for 3 minutes, turning once, then slide onto a
plate. Cook another 11 crêpes in the same way. Stack, interleaved with
baking parchment, and keep warm. - For the filling, put the cream and chocolate in a pan and melt gently,
stirring. In a bowl, beat the egg yolks with half of the sugar until creamy,
beat in the chocolate cream and leave to cool. In a separate bowl,
whisk the egg whites into soft peaks, add the rest of the sugar and beat
until stiff. Stir a spoonful of the whites into the chocolate mixture, then
fold in the remainder. - Spread each crêpe with 1 tablespoon of the filling, then fold into
quarters. Brush with melted butter, place on a buttered baking tray and
bake in the oven for 20 minutes. Serve hot
