Although technically this is billed as a dessert, I think it would make a fabulous addition to brunch.  Thoughts?  For the crêpe batter:3 eggs 1 sachet vanilla sugar 300 g / 11 oz (2 3/4 cups) plain (all-purpose) flour 400 ml / 14 fl oz (1 3/4 cups) milk 25 g / 1 oz (2 tablespoons) butter, melted 1 tablespoon sunflower oil For the chocolate sauce:200 g / 7 oz milk chocolate, broken into pieces 100 ml / 3 1/2 fl oz (scant 1/2 cups) double (heavy) cream 20 g / 3/4 oz (1 1/2 tablespoons) butter Pinch of ground cinnamon Pinch of ground ginger INSTRUCTIONSTo make the batter, beat the eggs well, then add the vanilla sugar and flour. Gradually stir in the milk and 200 ml / 7 fl oz (scant 1 cup) water. Finally, stir in the melted butter and the sunflower oil. To make the chocolate sauce, put the chocolate, cream, butter, cinnamon and ginger into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until the chocolate has melted and the mixture has blended together. Keep warm. Cook the crêpes in a non-stick pan (skillet), making sure that they are very thin. Set aside in a warm place. When they are all cooked, brush them with the chocolate mixture and stack them on top of each other. Serve warm. via CHOW
View Separately

Although technically this is billed as a dessert, I think it would make a fabulous addition to brunch.  Thoughts?  

For the crêpe batter:

  • 3 eggs
  • 1 sachet vanilla sugar
  • 300 g / 11 oz (2 3/4 cups) plain (all-purpose) flour
  • 400 ml / 14 fl oz (1 3/4 cups) milk
  • 25 g / 1 oz (2 tablespoons) butter, melted
  • 1 tablespoon sunflower oil

For the chocolate sauce:

  • 200 g / 7 oz milk chocolate, broken into pieces
  • 100 ml / 3 1/2 fl oz (scant 1/2 cups) double (heavy) cream
  • 20 g / 3/4 oz (1 1/2 tablespoons) butter
  • Pinch of ground cinnamon
  • Pinch of ground ginger
INSTRUCTIONS
  1. To make the batter, beat the eggs well, then add the vanilla sugar and flour. Gradually stir in the milk and 200 ml / 7 fl oz (scant 1 cup) water. Finally, stir in the melted butter and the sunflower oil. To make the chocolate sauce, put the chocolate, cream, butter, cinnamon and ginger into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until the chocolate has melted and the mixture has blended together. Keep warm.
  2. Cook the crêpes in a non-stick pan (skillet), making sure that they are very thin. Set aside in a warm place. When they are all cooked, brush them with the chocolate mixture and stack them on top of each other. Serve warm.

via CHOW