Crêpe batter: (makes 15 crêpes 20 cm in diameter)

• 250 ml milk
• 50 ml lager
• 2 eggs (100 g)
• 110 g flour
• 25 g butter
• 15 g sugar
• 1 g salt
• 25 ml Grand Marnier® Cordon Rouge liqueur

Filling:
(makes enough for approximately 15 crêpes)

• 300 ml milk
• 500 g chocolate
• 10 g instant coffee
• 60 ml Grand Marnier® Cordon Rouge liqueur
• 100 g corn flakes

Combine the salt and sugar with the flour.

Add the eggs one at a time. Gradually stir in the beer followed by the milk.

Pour in the melted butter followed by the liqueur.

If possible, let stand overnight in the refrigerator.

Bring the milk to the boil and add the instant coffee.

Pour over the grated chocolate, mix well and add the liqueur.
Spread this mixture thinly on the crêpes and sprinkle with crushed corn flakes. Roll up.
Let chill until firm then cut into 3 cm pieces.

Presentation:
The mini crêpes can be arranged on skewers or stood on end with a dollop of whipped cream.