Crepes in Chocolate Sauce

👨‍🍳 Method

For the Crepe Batter

1. 1
   Whisk the eggs and milk with the salt in a bowl, add the flour and mix to a smooth batter.

   BowlWhisk
2. 2
   Heat a flat pan and grease lightly.

   ⚙ Greased Flat PanStoveFrying pan

   💡A very thin layer of fat, with the excess wiped off with paper towel: too much fat gives spots and fried edges.
3. 3
   Pour in a small ladle of batter and swirl the pan into a thin, even layer.

   Ladle

   💡The first crêpe almost always gets tossed: it tests the heat of the pan and the amount of batter.
4. 4
   Fry about 1 minute, until the edges dry and brown lightly, flip and fry 20–30 more seconds. Repeat until the batter is used up.

   Stove

For the Ganache

1. 5
   Finely chop the chocolate and put it in a bowl.

   KnifeCutting boardBowl
2. 6
   Heat the cream until just about to boil and pour over the chocolate. Wait a minute without touching.

   StoveSmall saucepan
3. 7
   Stir gently from the center outward, until you get a smooth, glossy cream.

   💡Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.

To assemble

1. 8
   Fold each crepe into quarters and arrange on a plate.
2. 9
   Pour the warm chocolate sauce over the top and sprinkle with the nuts. Serve right away.