Cheesy Pancake Bakes

Ingredients:

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For the crepes:

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1 ½ cups milk
½ cup Amarula
1 cup all-purpose flour
2 tbsp African cocoa powder
2 tbsp granulated sugar
2 eggs 
1 tsp vanilla essence
Oil for frying

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For the Amarula coconut caramel sauce:

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¾ cup unsalted butter
1 ½ cups brown sugar,
2 tbsps. water
¼ tsp salt
1 tbsp Fynbos honey
¼ cup coconut milk 
¼ cup Amarula
Vanilla ice cream
Nuts, optional 
Honeycomb, garnish

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Method:

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For the crepes:

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1. In bowl, combine flour, Amarula, milk, eggs, sugar, vanilla, and cocoa powder.

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2. Heat a lightly greased skillet or pancake pan. 

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3. Remove skillet from heat and spoon in two tablespoons of batter.
 
4. Lift and tilt to spread batter around pan.

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5. Return to heat, brown on one side.

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6. Repeat until all of the crepes are cooked, once cooked set aside. 

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Caramel sauce:

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1. Add butter, brown sugar, water, and salt to medium saucepan and heat over medium heat, stirring until butter melts.

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2. Bring to boil for 5 minutes, stirring occasionally.

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3. Lower the heat and stir in ¼ cup coconut milk, honey and ¼ cup Amarula. Caramel will continue to thicken upon stirring and standing. 

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Assembly:

1. Add a scoop of ice cream to the center of each crepe, as well as a tablespoon of coconut caramel & a sprinkling of nuts.
 
2. Raise the crepe edges, bring together and tie with a small piece of twine to make a parcel. (twine to be discarded before eating). Garnish with honeycomb pieces. 

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3. Slice open to reveal the indulgent center & ENJOY!