Leftover crepes never tasted so good!
This recipe uses one quantity of my gluten free buckwheat crepe recipe however you can use regular crepes if you prefer. You need around 24 crepes.
As great as this is for a pudding, the boys took wedges in to school for recess the following day and swear its better cold!
200g milk chocolate
200mls full cream milk
1 teaspoon vanilla extract
1 quantity gluten free buckwheat crepe recipe, makes 20-24
Grease an oven proof dish that the flat crepes fit snugly into.
Gently warm the chocolate and butter in the microwave, once melted, add the cream, milk and vanilla.
Pour a thin layer of chocolate sauce into the prepared dish, top with a crepe add a little sauce and add another crepe.
Continue until all of the crepes are used and pour all of the remaining sauce over the crepes.
Allow to sit for an hour.
Preheat the oven to 180 degrees Centigrade.
Pop the pudding into the oven and bake for 25-35 mins.
Serve with a little vanilla ice cream!