Tear and share oven-baked crepe with chocolate sauce

Giant baked crepe drizzled with chocolate sauce.
Giant baked crepe drizzled with chocolate sauce. Photo: William Meppem
Difficulty
Easy
Dietary
Kid-friendly

When I made this crepe several weekends ago, my family literally fought over it at the table. I am ashamed to say I practically grabbed the pieces from my young sons' hands. But we fell about laughing afterwards, with chocolate sauce dripping down all our chins, and it occurred to me that I had never felt happier. This version serves two only, to avoid fighting.

Ingredients

For the crepe

75g plain flour

1 tbsp castor sugar

pinch of salt

2 large eggs

125ml milk

1 tsp vanilla extract

zest of 1 large orange

20g butter

For the chocolate sauce

125ml milk

125ml heavy cream

60g dark chocolate, finely chopped

1 tbsp unsweetened cocoa powder

1 tsp vanilla extract

pinch of salt

fresh strawberries, to serve

Method

1. Preheat oven to 190C (170C fan-forced) and place an empty sauté pan (with an ovenproof handle), roughly 22cm-25cm, in it to heat up.

2. Sift flour, sugar and salt into a medium mixing bowl, make a well in the centre and crack the eggs into it. Whisk to break up the eggs, then add the milk and vanilla. Continue to whisk, gradually drawing in the flour until the mixture is smooth. Finally, fold in the zest.

3. Remove the empty sauté pan from the oven and add the butter, swirling until melted. Add the batter and place immediately in the oven. Bake until golden and puffed up – about 20 to 25 minutes.

4. Meanwhile, to make the hot chocolate sauce, combine milk and cream in a small saucepan and bring to a simmer over medium heat. While waiting for the mixture to heat, place the chopped chocolate, cocoa powder, vanilla and salt in a small bowl. When the milk and cream mixture begins to simmer, remove from the heat and pour a few tablespoons over the chocolate mixture and whisk until a smooth paste is formed. Scrape the paste back into the saucepan with the milk and cream and whisk continuously over low heat until it comes to a boil. Decant the sauce into a small bowl.

5. When the crepe is cooked, lift it out of the pan with a spatula and slide onto a large plate. Serve immediately, with strawberries and the hot chocolate sauce.

If you like this recipe try my Kaiserschmarrn (torn pancake dessert).

Find more of Helen Goh's recipes in the Good Food Favourite Recipes cookbook.

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