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1
To make the batter, beat the eggs well, then add the vanilla sugar and flour.
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2
Gradually stir in the milk and 200 ml / 7 fl oz (scant 1 cup) water.
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3
Finally, stir in the melted butter and the sunflower oil.
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4
To make the chocolate sauce, put the chocolate, cream, butter, cinnamon and ginger into a heatproof bowl set over a pan of barely simmering water.
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5
Heat, stirring occasionally, until the chocolate has melted and the mixture has blended together.
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6
Keep warm.
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7
Cook the crepes in a non-stick pan (skillet), making sure that they are very thin.
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8
Set aside in a warm place.
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9
When they are all cooked, brush them with the chocolate mixture and stack them on top of each other.
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10
Serve warm.
