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1
To make the crepes: Sift the flour into a bowl and add the salt and sugar.
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2
Add the beaten eggs, vanilla, citrus zest (if using) and 200ml of milk.
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3
Whisk this mixture a little at a time into the rest of the milk.
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4
The batter should froth up as you add the liquid.
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5
Whisk until smooth, then cover with clingfilm and leave to stand at room temperature for about 15-30 minutes.
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6
Start preparing the filling while the crepe batter is resting.
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7
Put the walnuts, sugar and cinnamon in a food processor and grind as finely as you can.
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8
Heat the cream in a small pan until almost boiling.
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9
Reduce the heat and stir in the ground walnuts along with the rum and orange zest.
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10
Cook over a low heat for 34 minutes, stirring gently.
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11
The mixture should be a thinly spreadable paste which will thicken to the consistency of soft peanut butter as it cools.
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12
Set aside until needed.
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13
If it thickens too much while standing, add a few drops of cream as needed.
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14
Cook the crepes: heat a 23-24cm non-stick frying pan and brush lightly with the melted butter.
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15
Give the batter a good stir and use a 50ml ladle to dip out a portion of the batter.
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16
Swirl the pan, off the heat, as you pour the batter.
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17
Aim to spread it out before it sets.
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18
Cook over a medium heat until the edges start to colour.
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19
When the base is cooked flip it over gently and cook the other side briefly.
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20
Transfer to a plate and keep warm while you cook the rest.
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21
Stir the batter before each dip and brush the pan with more butter before cooking each crepe.
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22
To make the chocolate sauce: put the cream in a small pan and bring to the boil.
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23
Remove from heat, add the chocolate and shake the pan to spread the chocolate through the cream.
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24
Leave for a minute then stir gently to ensure a good mix.
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25
Whisk to soft peaks.
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26
Choose either step 9 or 10 depending on whether you want to make triangular crepes or rolls.
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27
For triangles: spread 2 tbsp of the filling over half of a crepe.
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28
Fold it over, then fold again so that it is a quarter of its original shape.
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29
For rolls, spread the filling in a 10cm band along the middle of a crepe, going all the way to the top and bottom.
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30
Fold one side inwards over the filling, then roll up to form a cylinder.
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31
Transfer to a platter and keep warm or allow to cool, depending on when you will serve them.
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32
When you are ready to serve, reheat the crepes on the platter in the microwave, covered with kitchen paper; or cover with foil and reheat in a slow oven (about 140C/gas mark 1).
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33
Transfer 2 per person to warmed plates, and spoon some of the sauce over the crepes to serve.
