Method
Melt the chocolate
Chop the chocolate and melt over a bain-marie or in the microwave in 30-second bursts, stirring each time until smooth. Leave to cool until warm but not hot. Melt the butter the same way.
Make the batter
Whisk eggs, sugar, and salt together. Add the flour and mix until no dry clumps remain. Gradually pour in the milk, stirring as you go. With the batter at room temperature, stir in the warm chocolate and melted butter. Pass through a sieve for a smoother result.
Rest
Cover and refrigerate for at least 30 minutes to relax the gluten.
Cook
Heat a flat pan over medium heat and brush lightly with butter. Pour in about 50ml of batter and immediately swirl the pan to spread it into a thin circle.
Fully cooked: Cook for about 90 seconds until the edges lift and the surface is set. Flip and cook for another 30 seconds.
Half-cooked (Japanese style): Remove when the bottom is set but the surface still has a glossy, slightly wet sheen — don't flip. Fold into a cone or roll up; the centre stays soft and flowing.
Key Tips
- Both the chocolate and the batter should be at room temperature when combined — cold chocolate will seize and clump
- Batter consistency: it should flow off the ladle like water; too thick add milk, too thin sift in a little more flour
- For the half-cooked version, use slightly higher heat so the base sets quickly before the top cooks through
- Dark chocolate adds its own sweetness, so use less sugar than a plain crêpe batter
Filling Ideas
- Banana + peanut butter — classic
- Strawberry + whipped cream — looks great
- Nutella — double chocolate, straight from the jar
- The half-cooked version has a molten centre, like a miniature fondant