Whisk the eggs well, add the milk and salt and sift in the flour while beating the mixture continuously. It must be smooth and runny.
Heat a pancake pan or small frying pan and butter lightly.
Pour a little of the batter into the hot pan, tilting it so the batter coats the bottom.
Lightly fry the pancake on one side (do not allow it to brown), turn the pancake and fry lightly on the other side.
Turn each pancake out on wax paper (do not stack them directly on top of one another or they will stick together).
Combine all the ingredients in a small saucepan and heat slowly until the sauce is smooth.TO SERVE
Fill each pancake with fruit that has been slightly caramelised in sugar and serve with the chocolate sauce.
Sprinkle with nuts and serve with cream for an extra-decadent touch.
Cream cheese filing: sweeten 250 g cream cheese with 15 to 25 ml castor sugar or to taste and stir in 30 ml each raisins, sultanas, chopped nuts and grated chocolate of your choice. Fill the pancakes with the mixture, fold into small parcels and heat in the oven for a few minutes.