Ravneet Gill’s Pancake Day Recipe for Chocolate Soufflé Pancakes | Pastry shop

Mhis favorite type of crepe is the French crepe. I do them year round and feel like I have my life together if there is time to do them on the weekends. If you’ve made a batch and have some left over, it’s a super fun way to use up the excess, turning a cooked pancake into an impressive dessert.

Pancakes with leftover chocolate and almond soufflé

Preparation 20 mins
To cook 15 minutes
Makes 4

4 pancakes cooked (measuring 15 cm in diameter)

For the almond base
110ml whole milk
1 tablespoon unsalted butter
2 tablespoons caster sugar
A pinch of salt
1 tablespoon plain flour
1 teaspoon cocoa powder
50g almond butter
or praline paste
1 egg yolk

For the meringue
2 egg whites
10 g caster sugar

For the chocolate sauce
75g dark chocolate
A generous pinch of sea salt
1 teaspoon of honey
50ml water

To serve
Icing sugarto dust off
30g slivered almondsroast

For the soufflé, heat the milk, butter, sugar and salt in a saucepan. Sift the flour and cocoa powder into a bowl.

When the milk mixture is hot, add the flour mixture and stir until it turns into a thick paste and the mixture begins to bubble. Remove from the heat and put in the blender.

Add the almond butter (or praline paste) and egg yolk to the mixer bowl, and mix until smooth. Pour into a bowl, cover with cling film (you want the film to touch the surface of the dough, to prevent a skin from forming) and leave to cool.

When the mixture has cooled and is no longer hot to the touch, heat the oven to 190 C (170 fan)/375 F/Gas 5.

Place the almond base mixture in a large bowl and beat gently until soft and pliable.

Make the meringue: beat the egg whites until they are frothy, then gradually add the sugar and beat to stiff peaks. Fold the meringue into the almond base, until the mixture is light and there are no more meringue lumps. You now have your soufflé mix.

Spread the pancakes flat on a large baking sheet lined with parchment paper. Pour the soufflé mixture over half of each crepe, dividing the mixture evenly between them, then gently fold the empty half of each crepe over the top of the filling.

Bake for eight to 10 minutes, until the filling has puffed up. Meanwhile, prepare the sauce: put all the ingredients in a saucepan and stir over low heat until melted and smooth.

When the pancakes are ready, take them out of the oven and serve immediately with the hot chocolate sauce, a dusting of icing sugar and toasted almonds.

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