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 a 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 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 remaining batter, stacking the crepes on top of each other, 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.