funny menu for you
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 the filling
5 tablespoons double cream
225g/8oz dark chocolate (at least
70% cocoa solids)
3 eggs, separated
25g/1oz caster sugar
• 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.