Milk Chocolate Crepe Terrine Recipe

• 3 eggs
• 1 sachet vanilla sugar
• 300 g / 11 oz (2 3/4 cups) plain (all-purpose) flour
• 400 ml / 14 fl oz (1 3/4 cups) milk
• 25 g / 1 oz (2 tablespoons) butter, melted
• 1 tablespoon sunflower oil
• 200 g / 7 oz milk chocolate, broken into pieces
• 100 ml / 3 1/2 fl oz (scant 1/2 cup) double (heavy) cream
• 20 g / 3/4 oz (1 1/2 tablespoons) butter
• Pinch of ground cinnamon
• Pinch of ground ginger

1. To make the batter, beat the eggs well, then add the vanilla sugar and flour.
2. Gradually stir in the milk and 200 ml / 7 fl oz (scant 1 cup) water.
3. Finally, stir in the melted butter and the sunflower oil.
4. To make the chocolate sauce, put the chocolate, cream, butter, cinnamon and ginger into a heatproof bowl set over a pan of barely simmering water.
5. Heat, stirring occasionally, until the chocolate has melted and the mixture has blended together.
6. Keep warm.
7. Cook the crepes in a non-stick pan (skillet), making sure that they are very thin.
8. Set aside in a warm place.
9. When they are all cooked, brush them with the chocolate mixture and stack them on top of each other.
10. Serve warm.

eggs, vanilla sugar, flour, milk, butter, sunflower oil, milk chocolate, cream, butter, ground cinnamon, ground ginger

Taken from www.chowhound.com/recipes/milk-chocolate-crepe-terrine-11499 (may not work)