Serves: 1
Takes: 20 mins

Ingredients

• 50g plain flour
• 1 medium egg
• 50g milk
• 5g sugar
• 35g butter
• 50g dark chocolate
• 250ml oil, for frying
• 60g white chocolate ice cream
• 5 fresh raspberries
• 5 fresh blackberries
• small handful of mint leaves, roughly torn
• icing sugar, for dusting

Method

1. To make the pancake batter, sieve the flour into a large bowl. Add the egg, milk and sugar and whisk until smooth.
2. Heat 10g of the butter in a pan. Pour in a little of the batter, tilting the pan to spread the mixture around for a thin, even layer and flipping over once golden underneath. Once the pancake is cooked, turn it out onto a plate. Repeat until you’ve used up all the batter, then set the pancakes aside to cool. 
3. Heat the remaining butter and dark chocolate in a heatproof bowl set over a pan of barely simmering water (bain marie) until melted, stirring occasionally to combine. Set aside somewhere warm. 
4. Roll up the pancakes and slice into 1cm-thick strips. Pour the oil into a deep pan and heat to 180C, then fry the pancake strips for 1 min until crispy and slightly golden in colour. Remove from the heat and drain on kitchen paper to remove any excess oil.
5. Scoop the ice cream into the centre of a serving dish and scatter the raspberries and blackberries around it. Top with the crispy pancake tagliolini, drizzle over the chocolate sauce and finish with the torn mint leaves and a dusting of icing sugar. Serve immediately.