Pancakes
- 1/2 cup [70 g] all-purpose flour
- 1/2 cup [125 mL] water
- 1/2 cup [125 mL] milk
- 2 eggs
- 1 tablespoon [15 g] butter
- 2 tablespoons [30 g] sugar
- 1 tablespoon [15 mL] cocoa powder
- Butter
Filling
- 1 cup [250 mL] semi-sweet chocolate chips
- 2 teaspoons [10 mL] instant coffee powder
- 3 egg yolks
- 2 tablespoons [30 g] sugar
- 3 egg whites
Creamy Chocolate Sauce [optional]
- 1 cup [250 mL] semi-sweet chocolate chips
- 1/2 cup [125 mL] corn syrup
- 1/4 cup [60 mL] milk
- 2 tablespoons [30 g] butter
To serve
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Pancakes
- Into a blender or a food processor, mix together flour, water, milk, eggs, butter, sugar and cocoa powder, until smooth.
- Leave to rest for at least 30 minutes.
- Heat a lightly buttered 8-inch [20-cm] frypan over medium heat.
- Pour in approximately 2 tablespoons [30 mL] batter, moving frypan to evenly spread batter.
- Cook until set.
- Flip pancake over; cook for 1 minute more.
- Slip pancake onto wax paper.
- Repeat with remaining batter, making sure to have some wax paper between each pancake.
Filling
- Melt together chocolate chips and instant coffee powder in the upper part of a double-boiler, over hot water.
- Beat together egg yolks and sugar, until thick.
- Mix egg yolks mixture into chocolate mixture.
- Into a clean bowl, beat egg whites until stiff.
- Delicately fold chocolate mixture into egg whites; refrigerate for approximately 2 hours.
Creamy Chocolate Sauce [optional]
- Into a clean saucepan, mix together chocolate chips, corn syrup and milk.
- Bring to a boil, over medium heat; boil for 1 minute, stirring.
- Take away from heat, melt in butter; mix well.
To serve
- To serve, spoon a little filling mixture onto the center of each pancake.
- Roll pancakes.
- Decorate with fresh fruit pieces.
- If desired, pour some creamy chocolate sauce over pancakes.
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