Tom Aikens’ Chocolate Crepes

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Leite's Culinaria


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4 tablespoons (1/2 stick) unsalted butter, plus more for the pans

2 ounces dark (70% cocoa solids) chocolate, broken into pieces

1 3/4 cups all-purpose flour

1/3 cup superfine sugar, plus extra for sprinkling (if you don’t have superfine sugar, you can simply blitz some granulated sugar in a blender until finely ground but not powdery)

1/4 cup good-quality cocoa powder (preferably natural)

1/4 to 1/2 teaspoon salt (optional)

3 free-range eggs plus 2 egg yolks, beaten

2 cups 1% milk, plus more as needed

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