A delicious recipe for pancake-style chocolate crepes, to serve for dessert or breakfast. Makes 6 to 8 servings.
Ingredients :
For the pancakes
300 g (2 cups) unbleached white flour
60 g (1/3 cup) sugar
2 Tbsp. heaping tablespoon of Dutch cocoa powder*
1 Tbsp. heaping teaspoon of baking powder
Pinch of salt
2 eggs
350 ml (1 ½ cups) Milk
3 Tbsp. tablespoon of melted butter
75g. Peruvian chocolate pastilles (Alto el Sol)* roughly cut with a knife
Small fruits (strawberries, raspberries, blueberries) and cubed bananas
Variation for children: Replace Peru chocolate with milk chocolate with a high cocoa content like Venezuela.
For the white chocolate sauce
150 g of white chocolate in pastilles*
180 ml (3/4 cup) 35% cream
Preparation of pancakes:
Combine dry ingredients in a bowl and mix well with a hand whisk;
Add the eggs and milk. Mix well;
Stir in melted butter and chocolate;
Heat a skillet to a medium-high setting so as not to burn the pancakes;
With a spoon, pour the mixture into the buttered pan to make pancakes approximately 4 inches (10 cm) in diameter.
Let the dough set before turning
Preparing the chocolate sauce
Bring the cream to a boil
Pour over the chocolate and mix well
Transfer to a sauce pot
Presentation
Place the pancakes on a plate, cover with fruit and drizzle with white chocolate sauce.
* Available at Érico in our selection of products for preparing pastries and chocolates
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