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Dense smoked chocolate-and-vanilla fudge cake encrusted with pink peppercorns
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How to:

Make the basic crepe

The “textbook” perfect crêpe is the one you make when you are in full stride, frying, flipping and rolling without missing a beat. If your batter is thin enough and you have a good pan, this won’t take long. But the consistency of the batter is crucial. Too thin and your crêpes will have no substance. Too thick and, well, they’re just not crêpes.

Cook's tip: No matter what the recipe says, adjust the consistency of the batter to resemble thick cream. Lightness is crucial, too, and, to achieve it, cook them quickly so that moisture is retained. Crêpes tend to dry out if they’re cooked too slowly

For the text version of this recipe (which you can add to your online recipe book), click the link: The basic crêpe.


  • 140 g flour
  • Salt, a pinch
  • 2 free-range eggs 
  • 1 cup milk 
  • 2T butter, melted


1. Prepare all your ingredients.

2. Whisk all the ingredients together until smooth and creamy in consistency – take care not to overbeat the mixture as this will toughen the gluten.

3. Chill for 1 hour.

4. Heat a 20 cm non-stick frying pan over a medium heat. Add 3 T batter to the centre of the pan and swirl around quickly to coat the base.

5. Cook the pancake for 1 minute, or until the edges are crinkly and the top is still slightly moist but has lost its shine. 

6. Flip over and cook on the reverse side.

7. After the pancake has cooked for 45 seconds to 1 minute on the second side, transfer it to a plate, fill or drizzle with sauce and serve.

8. Try the below serving suggestions once you have finished making your crêpe.


Orange and lemon: Preheat the oven to 200°C. Mix 325 g lemon curd, 100 g plain yoghurt, ¾ cup crème fraîche and 1 t lemon zest. Chill, then spread onto pancakes and fold into quarters. Place in a baking dish, pour over marmalade and bake for 15 minutes.

Salted caramel pancakes: Mix 1 cup Caramel Treat with ½ cup fresh cream until smooth. Add a pinch crushed sea salt and serve on pancakes, topped with crushed nuts.

  • For more serving suggestions, see our crêpe recipe page here: The basic crêpe.

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Recipe by: Abigail Donnelly
Serves: 12
Category: Vegetarian / Takes a little effort / Kid-friendly / Gourmet
Prep time: 30 minutes
Cooking time: 2 hours 15 minutes
2 T flour
400 g smoked dark chocolate, melted (see Cook’s tip)
120 g butter
200 g brown sugar
1 vanilla pod, split and seeds removed
½ cup cream
5 free-range eggs
2 T pink peppercorns, crushed
Cooking instructions:

Preheat the oven to 150°C.

Dust a rectangular baking tin with flour, then line it with greaseproof paper. Suspend an ovenproof dish over a saucepan half filled with boiling water and place over a medium heat.

Melt the chocolate, butter, brown sugar, vanilla and cream in the ovenproof dish, stirring occasionally.

In a bowl, whisk the eggs with 2 T flour then pour the chocolate mixture into the egg mixture, along with the pink peppercorns, and combine thoroughly.

Pour the mixture into the baking tin and place in a bain-marie or in the middle of a large roasting tin filled with hot water.

Bake for 2 hours and 15 minutes, or until the cake is cooked through. Remove from the oven and refrigerate to cool.

Cook’s tip:
To smoke the chocolate, prepare the smoker and wrap tinfoil around the rack. Position the rack over a tray of ice water in the smoker and cold smoke for 40 minutes. Remove from the smoker and allow to cool completely before using.

Per serving: 1611.9 kJ, 5 g protein, 25.1 g fat, 38.1 g carbs

Wine: Du Toitskloof Red Muscadel 2007

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Useful Tools

conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32

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