Chill the Creme Eggs in the fridge for an hour or overnight to make them easier to slice. Slide the tip of a sharp knife where the join is to slice the Creme Eggs in half. Keep the most attractive ones to place on top of the brownies and chop up the rest to fold into the batter.

Spread the batter into a lined square 8 or 9 inch brownie tin and bake for 20 minutes (I love this Tala Brownie pan). Add a tablespoon of melted chocolate into each cavity of the egg mold and turn the mold upside-down over a large bowl to catch the dripping chocolate. Place in the freezer to set for 5 minutes, then repeat for a second coating.Using a pallet knife, sweep across the top of the filled molds to remove any excess chocolate that may have overflowed. Pop the chocolate eggs in the freezer to set while you prepare the creme filling. Pin Pin Make the creme fillings A variant of the standard Creme Egg with a green yolk instead of a yellow one. They were first sold in the UK in 2010, and were available every Halloween until 2015. They were also sold in Canada beginning in 2012, and in the United States soon afterwards. If you want to make more or less Creme Egg pancakes, then go ahead! Pancakes are really easy to change in quantity as they cook individually, so you don't need to worry about adjusting cooking times or temperature! This New Zealand variant replicates the style of Caramilk, with the shell containing a mixture of caramel and white chocolate and the filling being of a similar type. You can tell when it's time to flip an American-style pancake by looking at the top, which should become dotted with popped bubbles. Ideally, the top of the pancake will look like it has started to firm up just a little bit.

There are a couple of reasons why your Creme Egg pancakes didn't rise. It could be related to your ingredients, mixing or cooking temperature. Add a tablespoon of melted chocolate into each cavity of the egg mold. Then turn the mold upside-down over a large bowl to catch the dripping chocolate. Place in the freezer to set for 5 minutes, then repeat for a second coating. If you get them in the fridge in an airtight container withinan hour or so of making and cooling then these pancakes will last for up to two days. If you want to store them in the freezer they w Next, tip the molds over a tray lined with parchment paper and allow the excess chocolate to drip out of the molds. You can gather the leftover melted chocolate and reserve it for later.I've used Creme Egg Minis here because they have a great Easter theme, but you could hide any filled chocolate from a chocolate box in these pancakes to give each one a unique taste. Flour – Plain flour (all purpose in the US) is what’s needed here. Don’t use self raising or gluten free types as they will act differently and give unexpected results.