Chocolate pancakes with desiccated coconut, Rodda’s Clotted cream and strawberries

Method

You will need:

1 crepe pan

Method:

1. Gentle melt 2 tablespoons of clotted cream in a pan over medium/low heat, once melted allow to cool slightly.
2. Add the eggs, milk, flour, cocoa powder, melted clotted cream and sugar to a bowl or large jug and whisk until smooth. Let the batter rest for 15 minutes.
3. Preheat the crepe pan, add a little butter to coat the pan then add 2 tablespoons of batter into the pan and swirl. Cook for about 30 seconds on medium heat until the surface of the crepe looks dry, then flip and cook for another 15-30 seconds, then transfer to a plate. Repeat with the remaining batter, stacking the crepes on top of each other, and wrapping in foil to keep warm.
4. To make a simple chocolate sauce place 2 tablespoons of chocolate spread in a microwave-proof bowl with 1 tablespoon of Rodda’s
   clotted cream and a splash of milk. Mix and microwave in
   30-second intervals until melted.
5. Place chopped strawberries, a sprinkle of desiccated coconut and a spoonful of Rodda’s clotted cream inside the pancake and roll or fold up, drizzle with the chocolate sauce.
6. Serve with more clotted cream, strawberries,
   chocolate sauce and a sprinkle of coconut.