Pancakes with chocolate cream and pears

main dish
Total: 12 hr 45 min. | Active: 45 min.
vegetarian

Whether they're for breakfast, an afternoon snack, or a lunchtime or evening treat – pancakes are perfect at any time! The savoury variants taste as good as the sweet ones. The basic batter can be prepared a few hours beforehand and kept in the fridge. If it's ready to go, you can make them in a flash. Then you just have to agree on the filling!

Nadja - LouMalou

Ingredients

for 8 pieces

Chocolate cream
50 g cashew nuts, soaked overnight in water
50 g pitted date, soaked overnight in water
1 tbsp coconut oil
3 ½ tbsp cocoa powder
Pears
4  pears, peeled, cut into thin segments
4 tbsp maple syrup (or yacon syrup or honey)
Pancakes (basic batter)
150 g white flour
½ tsp sea salt
3  eggs
3 ¾ dl milk
50 g clarified butter

How it's done

Chocolate cream

Drain the cashews and dates, purée finely in a high-power mixer together with some of the water in which they were soaked and the coconut oil. Add the cocoa and stir well.

The chocolate cream can be stored in an airtight container in the fridge for a few days.

Pears

Place the pears in a pan with the syrup, caramelize for 2-3 mins. on a medium heat.

Pancakes (basic batter)

In a bowl, combine the flour, salt, eggs and 150 ml milk to form a homogeneous mixture. Slowly pour in the rest of the milk, stirring continuously, and mix the batter until creamy.

Cover the batter and chill for approx. 1 hr.

Heat a non-stick frying pan over a medium heat, melt approx. 1 tsp clarified butter in it. Stir the batter well again, pour approx. one risotto spoonful (approx. 1/8) into the pan, shake the pan until the batter has spread evenly over the surface. Fry briefly, flip the pancake over and fry on the other side until golden-brown. Slide the pancake out onto a plate, keep warm. Cook 7 more pancakes in the same way.

Fill the pancakes with pears and chocolate cream.

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