Recipe: Alto el Sol chocolate and berry pancakes

Crêpes chocolat Alto.pdf

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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