For the pancakes

Whisk the eggs and milk into the flour until you have a smooth batter. Let stand for 10 minutes. It should be like pouring cream - you may need to add a touch more milk.

Heat a frying pan, add a knob of butter and move it around so that it covers the pan. When the butter is foaming, pour in a ladle of batter, moving the pan around so the batter covers all the bottom.

Cook over a medium high heat until the pancake is golden brown underneath. Turn it with a spatula, cook the other side and transfer to a plate. Continue with the rest of the batter and set aside.

For the filling

Finely chop the walnuts (or blitz in a food processor), add the raisins and combine with the sugar, zest and rum. Place a spoonful in each pancake and fold into four so that they look like triangles.

For the chocolate sauce

Beat the cocoa, sugar and yolks together. Bring the milk and cream to the boil and pour over the yolks, whisking. Return to the heat and cook gently, stirring, until the custard thickens. Remove from heat and add the chocolate and rum, stirring until combined. Keep warm.

To finish

Heat a large frying pan with the butter and add the filled pancakes, frying gently to warm them through. Cook on both sides.

To serve

Traditionally they were sprinkled with rum and flamed at the table before being finished with the chocolate sauce, but if flaming makes you a little nervous as it does me, sprinkle a little extra rum over the pancakes and serve immediately with the sauce poured over the top.