175 g (6 oz) milk chocolate, broken into small pieces
50 g (2 oz) unsalted butter
2 tablespoons golden syrup
100 ml (3 1/2 fl oz) milk
Sift the flour, cocoa powder and salt into a large bowl and make a well in the centre. Pour the eggs into the well, then gradually whisk into the flour mixture. Add the milk a little at a time, whisking to form a smooth batter. Stir in the melted butter.
To make the chocolate sauce, gently melt the chocolate, butter and golden syrup in a saucepan over a low heat. Stir in the milk and cook for 2–3 minutes until the sauce thickens, stirring frequently.
Heat a little of the butter for frying in a 20 cm (8 inch) nonstick crêpe or frying pan. Add a ladleful of batter and swirl around to coat the bottom of the pan. Cook for 1–2 minutes until golden, then flip over and cook for a further 1 minute. Remove from the pan and keep warm. Repeat with the remaining batter to make 8 pancakes, adding more butter if necessary.
To serve, fill each pancake with a little of the compote and drizzle with the chocolate sauce. Serve 2 per person.