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Recipe: Alto el Sol chocolate and berry pancakes



Crêpes chocolat Alto
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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:

 

  1. Combine dry ingredients in a bowl and mix well with a hand whisk;

  2. Add the eggs and milk. Mix well;

  3. Stir in melted butter and chocolate;

  4. Heat a skillet to a medium-high setting so as not to burn the pancakes;

  5. With a spoon, pour the mixture into the buttered pan to make pancakes approximately 4 inches (10 cm) in diameter.

  6. Let the dough set before turning

 

 

Preparing the chocolate sauce

 

  1. Bring the cream to a boil

  2. Pour over the chocolate and mix well

  3. 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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