I definitely think I dream up the most amazing breakfasts in my sleep, I'm always ravenous when I wake up and it's also my favourite time of the day to cook/bake and shoot. I feel so alive and refreshed. I recently bought a diffiuser and I just love it in my room it's really helping to clear my room and help me focus more! Plus the clearer my mind the more amazing recipes I'll have for you guys!
I did add a little lemon rind to the crepe batter for a smidge of extra flavour but you could of course just leave it out but it does work so well with the white chocolate!! If you don't have a micro plane you so need to get one they're probably one of my favourite kitchen untensils, aswell as using them to grate the rinds of fruit ingrate garlic ginger and turmeric on them and it makes them super nice and fine!
Because gluten is agitated when flour and milk are combined it's so important to let the mix relax for at least an hour or you could make it the night before. this helps to give you the lightest pancakes! So be patient it'll be worth it.
I'm licking my lips right now as I type this even thinking about this sauce. Chocolate butterscotch goodness what's not to love!! I melt the cream butter and sugar together first getting it nice as bubbling and thickened then take it off the heat to stir in the chocolate which will melt with the heat of the liquid. I can't even begin to describe to you how delicious this is and the vanilla only makes it that bit more yummy!
So for this recipe you'll need the seeds of one vanilla pod, but you know what you can do, you know those used vanilla pods you've kept in a jar that you've been going to make your own extract with for donkeys years (wishful thinking right) well here's where you can use them up. I do use mine for vanilla sugar but ones have been scraped of their seeds can also be used in this. Add them at the start and they'll beautifully share any last seeds into the sauce making it lovely and speckldey!
Lots of people add sugar to a sweet crepe batter but in this case there's really no need, or in any case really, you'll be adding enough sweetness with the toppings! And boy these are sweet. I used a crepe pan to make this, if you don't have a crepe pan that's ok but make sure your pan is flat. Your pancakes need to cook evenly and the flat surface allows the heat to disperse evenly across the pan.
The heating of the pan is also super important, be patient. You don't want to heat it up too fast or you will be spending ages trying to regulate the temperature, it needs to me on a medium heat so that the pancake cooks quickly but doesn't burn, and you've a good few to cook so you don't want the first ones to be cold by the time you are finished using up all the batter. Each side takes less than a minute to cook and make sure you have kitchen paper and oil on hand to wipe the pan after each crepe.