February 2008

1. Place Roley's Teff Mix and salt into a bowl and form a well in the centre. Beat the eggs and milk into the Teff Mix until a smooth batter is formed
2. Heat a crepe pan and pour in a small amount of butter or oil
3. Pour a thin layer of batter into the pan and bake the pancake on medium to high heat until it is well browned
4. Flip the pancake once and cook the other side

Easy Chocolate Sauce

Simply melt together 100g dark or milk chocolate, 125ml crème fraiche and 3 tbsps caster sugar with 250ml of water. Simmer until the sauce thickens enough to coat the back of a spoon.

Top Tip:

Leave your batter to stand for 2 hours before using, this will allow the batter to thicken and make a much better pancake

Topping suggestions:

• Morello cherries and an ice cream of your choice
• Sliced bananas with a chocolate sauce
• Any fruits of your choice with crème fraiche
• Lemon and caster sugar