Ingredients

Method

• 120 g flour
• 2 T cocoa
• 2 T castor sugar
• 1 cup milk
• 1 cup cream
• 4 free-range eggs
• 3 T butter
• 100 g sugar
• Chocolate shards, to garnish
For the cherry syrup:
• 1 cup fresh cherries
• 100 g sugar
• Lemon juice, a squeeze

Method

Ingredients

Sift the flour, cocoa and caster sugar into a large mixing bowl. Combine the milk, cream and eggs and slowly incorporate into the sifted ingredients. Chill for 20 minutes.

Meanwhile, make the cherry syrup. Place all the ingredients into a small saucepan and gently mix. Cook over a low heat for 5–8 minutes, or until the cherries have softened slightly and become syrupy. Remove from the heat.

Melt a little butter in a crêpe pan over a medium heat. Sprinkle enough sugar into the base of the pan to just cover it. Allow the sugar to caramelise for 2 minutes, then pour in a ladleful of batter, rotating the pan to create a thin layer. Cook for 2 minutes on each side.

Repeat with the remaining sugar and batter. Fold the crêpes into parcels as soon as they come out of the pan. Top with the cherry syrup and chocolate shards.

See more recipes from TASTE starring chocolate here.