1. Preheat oven to 190C (170C fan-forced) and place an empty sauté pan (with an ovenproof handle), roughly 22cm-25cm, in it to heat up.

2. Sift flour, sugar and salt into a medium mixing bowl, make a well in the centre and crack the eggs into it. Whisk to break up the eggs, then add the milk and vanilla. Continue to whisk, gradually drawing in the flour until the mixture is smooth. Finally, fold in the zest.

3. Remove the empty sauté pan from the oven and add the butter, swirling until melted. Add the batter and place immediately in the oven. Bake until golden and puffed up – about 20 to 25 minutes.

4. Meanwhile, to make the hot chocolate sauce, combine milk and cream in a small saucepan and bring to a simmer over medium heat. While waiting for the mixture to heat, place the chopped chocolate, cocoa powder, vanilla and salt in a small bowl. When the milk and cream mixture begins to simmer, remove from the heat and pour a few tablespoons over the chocolate mixture and whisk until a smooth paste is formed. Scrape the paste back into the saucepan with the milk and cream and whisk continuously over low heat until it comes to a boil. Decant the sauce into a small bowl.

5. When the crepe is cooked, lift it out of the pan with a spatula and slide onto a large plate. Serve immediately, with strawberries and the hot chocolate sauce.

If you like this recipe try my Kaiserschmarrn (torn pancake dessert).

Find more of Helen Goh's recipes in the Good Food Favourite Recipes cookbook.