INGREDIENTS

INSTRUCTIONS

PANCAKES
CHOCOLATE SAUCE
To make the chocolate sauce, blend a little milk with the cocoa until it
forms a smooth paste, then mix into the rest of the milk. Heat the cream
until it's nearly boiling, stirring until smooth.
Whisk the sugar and yolks together and when the cream comes up to the boil,
pour half of it into the egg mixture, whisking well. When it's combined,
pour in the rest.
Pour the combined egg and cream mixture with the cocoa mix into a clean pan
and continue to whisk. Turn the heat down to minimum and, using a wooden
spoon, stir for about 4-5 minutes until the mixture starts to thicken.
Don't overheat or you'll get scrambled eggs!
Remove from the heat, pass through a fine sieve into a jug, break in the
chocolate chunks and stir gently until they melt. Add a generous dash of
liqueur then cool and chill until needed. When serving hot on pancakes,
ensure that you only reheat the mixture gently.
To make the pancakes, whisk the eggs and sugar into the milk until
dissolved. Add a pinch of salt, and stir in the flour until you have a
smooth batter. Melt the butter gently in a frying pan. Pour the melted
butter into the batter and stir. Let it rest for 10 minutes.
Cook the pancakes in the usual way over a medium heat, turning with a
palette knife. The finished pancakes should be pale with golden brown
highlights - don't overcook on the second side.
Fill with chocolate sauce and fold into quarters. Serve with whipped cream
or ice cream.
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #2 by Alan Hewitt <alan@atoc.demon.co.uk> on
Dec 20, 1998

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