Put the flour and baking powder in bowl. Whisk gently to combine, then make a well.
Add the crème fraîche, eggs and vanilla. Mix gently, incorporating some of the flour.
Add a little of the milk, mix to incorporate, then add a little more. Repeat until all the milk is incorporated and you have a smooth, thick batter. Leave to rest for 5 minutes.
Heat the pan over a medium heat. Add a little butter and melt to grease the pan.
Spoon the mix onto the pan, about 2 tbsp per pancake. Make sure to space them far enough apart that they don't merge into one.
Place half a Creme Egg Mini on top of each pancake, cut side up.
Spoon another 1/2 tbsp of mix to cover the egg.
After about 1-2 minutes, the upper side of the pancakes should be starting to bubble and the underside should be golden.
Flip and cook for another minute or so. Make sure both sides are golden.
Turn onto a plate and repeat until all the pancakes are cooked – if you wish, you can keep them warm by placing them on a baking tray, covered with greaseproof paper in a low oven
To serve, stack the pancakes onto plates and top with chocolate sauce.
You can add extra Creme Eggs, if you like.
These Creme Egg pancakes are best served fresh out of the frying pan, but they do also keep in the fridge and reheat well. It's best not add the toppings if you know you'll be refrigerating them, as this will make them a little harder to reheat.To store, cool any leftover pancakes and then get them into an airtight container and into the fridge within 2 hours, where they will keep for up to two days.