Pancrêpes with Beery Chocolate Porter Sauce

Here’s three facts about me:

  1. I’m not a religious person.
  2. I don’t like American pancakes.
  3. I really enjoy breakfast foods.

These little nuggets of information are related to the fact that I eat crêpes on a regular basis, irrespective of an upcoming religious holiday. However as the popularity of pancakes suddenly surges around this time of year I thought i’d give you lovely people an appropriate recipe.

Crêpes with Chocolate Porter Sauce

Found some of my Christmas beer that I thought would be good. Can’t go wrong with Shepard Neame.

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Wait? What are we doing? Pancakes or something?

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YEAH, REDUCE THAT BITCH!

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For the sauce: 

50g dark chocolate 
25g butter 
125ml double cream 
1 tbsp caster sugar 
1 tbsp reduced porter

For the crêpes:

125g plain flour
120ml water
120ml milk
30g butter
2 eggs
A pinch of salt

  1. Whisk together the flour and the eggs, gradually adding the milk and water.
  2. Add the salt and butter and beat until smooth.
  3. Cook in a lightly oiled frying pan, flipping the crêpe and impressing any onlookers.
  4. Melt the chocolate in a bowl over a pan of simmering water until smooth.
  5. Heat the butter, cream, sugar and porter in a small saucepan until evenly combined.
  6. Remove from the heat and stir through the melted chocolate.
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  7. Do some hardcore drizzling over the crêpes.
  8. This recipe should make about 8 crêpes. When you drop one on the floor, let the cat eat it. Eat the other 7 by yourself and embrace the shame.
  9. Repeat as necessary.

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