Makes 6 depending on the size
For the pancakes / crepes
180g plain flour
3 tbsp cocoa powder
½ tsp baking powder
2 tbsp rapeseed oil
Rapeseed oil, for frying
For the filling
100g natural yoghurt
200g mixed berries
Mint sprigs, to decorate (optional)
Cocoa powder or icing sugar, to dust
To make the pancakes, sift the flour, cocoa powder and baking powder into a medium size bowl. Stir in the milk, water, eggs and oil, whisk until a smooth batter is formed. Leave to stand for 10 minutes before using. If it is too thick add a tablespoon or two of water and whisk well.
Heat a non-stick medium size frying pan with a little rapeseed oil over a medium heat. Ladle some batter into the pan, swirl the pan until the base is coated. When you see bubbles around the edge of the pancake, carefully flip them over and cook on the other side until golden.
If you want to keep them from sticking together in the pile, separate each
one by placing a piece of parchment in between.
To serve, fold into quarters, spoon the berries in as well as some natural yoghurt or lay the pancake flat, spoon the berries and natural yoghurt down the centre and fold into a cone shape.
Dust with cocoa powder or icing sugar and decorate with sprigs of mint.