Choc Sauce Crepes

Prepare the pancake batter by sifting the flour and sugar into a large mixing bowl.

Whisk the eggs and milk together in a jug then pour half onto the dry ingredients, whisking as you do until you have a thick, smooth batter.

Pour the rest of the wet ingredients onto the dry and whisk until you have the right consistency of batter.

When ready to cook the pancakes, melt a knob of the butter in a frying pan over a moderate heat.

Add the batter and tilt the the pan so that it covers the surface evenly, adding a little more if it doesn't.

Flip the pancakes once they are set on one side and cook the other side until golden and slightly crispy on the outside.

Arrange on a plate lined with a sheet of aluminium foil that is large enough to be wrapped around the pancakes loosely to keep them warm.

Place the chocolate in a heatproof bowl and sit over a saucepan of gently simmering water, stirring occasionally until melted.