- 1 egg
- 125ml milk
- 25g sugar
- 125gr flour
- 50g butter
- 100g chocolate
- 50ml double cream
- 50g caster sugar
- Blend the egg with the flour, sugar (optional), milk and softened butter, until you have a thick smooth and even batter. If too thick add more milk. Let stand in refrigerator for half an hour.
- In a very hot frying pan, pour a ladle of the pancake mix. Tilt the pan till the batter covers the whole surface evenly. Brown on one side for a couple of minutes and then flip with a spatula. When both sides are golden brown remove and repeat until you finish all the batter.
- Melt the chocolate in a bauin marie, mix in the cream and decorate the pancakes with chocolate. Serve accompanied by orange segments.
You can roll up the crepes as a roller and cut into sushi-shaped medallions to serve with coffee.