Sift the flour into a large mixing bowl. Add the sugar and a pinch of salt and then form a well in the centre of the bowl. Break the eggs into the well and then add the milk a little at a time, mixing well to ensure there are no lumps. Place the batter in the fridge and allow to rest for about an hour. Heat a non-stick frying pan and then add a little oil to the pan. Add a small ladleful of crêpe batter to the pan and then tilt the pan to spread the batter out over the base of the pan. Cook until the underneath of the crêpe is golden brown and then turn or flip to cook the other side. Remove from the pan.
Break the chocolate into small pieces and place in a bowl. Pour the cream into a saucepan, bring to the boil and then pour over the les crêpes.
«Your crêpes can be made a short while in advance and then reheated when you are ready to serve. Feel free to make the chocolate sauce using milk or white chocolate according to your preference!»