In a large bowl, whisk together the eggs, milk and oil.
In a small bowl, break the 100 g bar into pieces following the shape of the squares and melt 6 pieces in the microwave for approximately 1 minute. Save the other 4 pieces for later.
Stir the chocolate so that it’s all melted. (The chocolate will not be completely melted, do not microwave it again to avoid overcooking it).
Allow the chocolate to temper. In the meantime, warm the milk mixture slightly in the microwave (about 1 minute).
Add the melted chocolate to the egg mixture. Heat the preparation for another 45 seconds and mix well until the preparation becomes homogeneous and brownish.
Add the flour, little by little, while whisking vigorously to avoid lumps.
Cook the pancakes in a pan with a little butter.
Melt the last 4 pieces of chocolate in the microwave and pour it over the cooked pancakes. Garnish with crunchy mini eggs. Enjoy!
