Milk Chocolate Crepe Terrine

Ingredients
For the crepe batter:
3 eggs 1 sachet vanilla sugar
2 ¾ cups plain (all-purpose) flour
1 ¾ cup milk
2 tablespoons butter, melted
1 tablespoon sunflower oil

For the chocolate sauce:
7 oz milk chocolate, broken into pieces
3 ½ fl oz double (heavy) cream
1 ½ tablespoons butter
Pinch of ground cinnamon
Pinch of ground ginger

Directions
1.To make the batter, beat the eggs well, then add the vanilla sugar and flour. Gradually stir in the milk and water. Finally, stir in the melted butter and the sunflower oil.

2.To make the chocolate sauce, put the chocolate, cream, butter, cinnamon and ginger into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until the chocolate has melted and the mixture has blended together. Keep warm.

3.Cook the crepes in a non-stick pan, making sure that they are very thin. Set aside in a warm place. When they are all cooked, brush them with the chocolate mixture and stack them on top of each other.
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4.Serve warm.