Blog

Preparation 60 min

Rest 30 min

Ingredients:

• 250g of flour
• 2 eggs
• 50cl of milk
• 2 tbsp of sugar
• 1 pinch of salt
• 2 tbsp of melted butter
• 200g of Spreadable pastes*
• 200g of mascarpone
• 100ml of milk
• 1 can of whipped cream
• Hazelnut Cocoa

Preparation

Pancake batter :

In a bowl, sift the flour with the pinch of salt and sugar. Make a well in the center and break the eggs. Start mixing gently with a whisk, gradually incorporating the flour into the eggs. Add the milk little by little while continuing to whisk to avoid lumps.

Incorporate the melted butter into the batter and mix well. Cover the bowl with a clean towel or plastic wrap. Let the batter rest at room temperature for 30 min.

Heat a pan over medium heat and add a small knob of butter.

Pour a small ladle of batter into the hot pan, tilt it while rotating to spread the batter evenly.

Cook the batter for 1 to 2 minutes, until bubbles appear. Flip it using a spatula and cook on the other side for 30 seconds. Repeat the process.

For the ganaches :

In a bowl, soften the mascarpone with a spatula. Gradually incorporate the milk into the mascarpone, then divide the mixture into three equal parts. Add the spreadable paste into each one to obtain 3 ganaches of different colors and flavors, with a homogeneous consistency.

Let it cool at room temperature or refrigerate to obtain a firmer texture, then place a first pancake on a plate, spread 2 tablespoons of ganache using a spatula and repeat until the end of the pancakes.

Decorate the top of the cake with whipped cream and sprinkle with Hazelnut Cocoa.

Mathilde's Tip

Vary the pleasures with our range of cocoas for more indulgence.