Chocolate Crepes with Berry Compote

Crepes

• 11/2 cups (375ml) milk
• 1 teaspoon vanilla bean paste
• 100g Haigh’s Dark Chocolate Pastilles
• 40g unsalted butter + extra for cooking
• 1/3 cup (80ml) water
• 3 extra-large eggs, lightly beaten 
• 11/3 cups (200g) plain flour, sifted
• 1/4 cup (55g) caster sugar
• Pinch of salt

Berry Compote

• 450g mixed frozen berries
• 1/4 cup (55g) caster sugar
• 1 teaspoon orange zest
• 1 tablespoon orange juice
• 1 teaspoon vanilla bean paste

To Serve

• Vanilla yogurt

1. For the crepes, heat milk and vanilla in a small saucepan over medium heat to just below boiling point. Remove from heat, adding butter and chocolate, stirring until melted and combined. Add water and eggs, whisking to combine.
2. Place flour, sugar and salt together in a medium mixing bowl, stirring to combine and create a well in the centre. Add chocolate mixture, whisking continuously with a balloon whisk, to prevent lumps forming in the batter, until mixture is smooth. Cover with cling film and allow to rest for 1 hour.
3. For the compote, place berries, sugar, zest, juice and vanilla together in a small saucepan over a medium-low heat, stirring occasionally until sugar dissolves. Cook gently for 10 minutes until fruit softens and liquid reduces slightly. Remove from heat and allow to cool.
4. To cook crepes, heat a crepe pan over a medium heat and grease with a little butter. Add about 1/3 cup of batter to pan and quickly spread to create an even thickness crepe. Cook for 1-2 minutes each side until golden and cooked through. Repeat process with remaining batter.
5. To serve fold warm crepes into quarters and place on a serving platter topped with berry compote and vanilla yogurt on the side.