Ingredients
- For the pancakes
- 120 g cake flour, sifted
- 1 tsp baking powder
- 2 g salt
- 2 large eggs
- 200 ml milk
- 190 ml water
- 1 tsp lemon juice
- 125 ml vegetable oil
- non-stick cooking spray, for cooking
- For the ganache
- 440 g dark chocolate, roughly chopped
- 310 ml cream
- For the butterscotch cream
- 30 g salted butter
- 45 g brown sugar
- 60 ml cream
- 1 tsp vanilla extract
- 170 ml cream
- For garnishing
- 2 peaches, sliced
- 2 plums, sliced
- pulp from 1 granadilla
- fresh mint leaves
Instructions
1. For the pancakes, mix all of the ingredients to- gether with an electric mixer until you obtain a smooth batter. Cover it and set aside for 1 hour be- fore using.
2. For the ganache, add the chocolate and cream to a glass bowl. Gently melt over a water bath until the mixture is smooth. Set aside and allow to cool at room temperature until thick and spreadable.
3. For the butterscotch cream, melt the butter, sug- ar, vanilla and the cream together in a saucepan. Heat gently until melted and then turn up the heat, allowing it to bubble for a minute. Remove from the heat and allow to cool completely. When the mix- ture has cooled and thickened, whip up the cream until stiff peaks form, pour in the butterscotch while whisking. The cream should be stiff but spreadable.
4. Heat a small to medium frying pan over medium heat. Coat it with non-stick cooking spray and ladle in some of the pancake batter to form a thin layer in the pan. Fry for 1 – 2 minutes before flipping over and frying for a further 30 seconds. Repeat with the rest of the batter until you have 12 – 15 pancakes. Allow them to cool completely.
5. To assemble the crêpe cake, place a pancake on a large plate or cake stand. Spread a dollop of the cooled ganache on top and add another pancake on top. Repeat the layering process with the rest of the pancakes.
6. Spread the butterscotch cream on top and gar- nish with sliced fruit, granadilla fruit pulp and fresh mint leaves.
Notes
The pancake batter will keep for up to three days in the fridge.
