1/2 cup unbleached all-purpose flour

Pinch of sea salt

1 medium cage-free egg

11/4 cups organic or soy milk

3 oranges

2 - 3 teaspoons vegetable oil

1/2 stick butter cut into pieces

6 tablespoons Billington's Dark Brown Molasses Sugar

6 tablespoons plain chocolate, broken into pieces

1/2 cup double or whipping cream

1 tablespoon Cointreau (optional)

Sift the flour and salt into a large bowl. Add the egg and milk and beat with a wire whisk to make a smoother batter. Finely grate the rind from 2 oranges and mix into the batter.

Heat a few drops of oil in a pan or heavy-based frying pan. Pour a thin stream of batter, tilting the pan so that the batter flows thinly across the surface. Cook until set, then flip over to cook the other side. Makes 8 small crepes.

Make the sauce by putting the butter, sugar and chocolate into a large heatproof bowl. Position the bowl over a saucepan of gently simmering water. Stir occasionally until the ingredients are smooth and blended.

Meanwhile, peel the oranges with a sharp, serrated knife to remove all the pith. Cut into segments, removing all the membrane.

Whip the cream in a chilled bowl until it holds its shape. Add the Cointreau, if using, and gently fold in. To serve, fill the crepes with the whipped cream and oranges and pour over the chocolate sauce.