Use the same recipe you will usually do but you will need around 25 pancakes... yesss 25 haha. Here is my recipe (I made 5x):
3/4 cups of flour
1 tablespoon of sugar
300 ml of milk 1%
1/2 teaspoon of vanilla
pinch of salt
1 tablespoon of melted butter
PASSION WHITE CHOCOLATE CREAM
3 passion fruits
Room temperature passion fruit puree (can be found at stores such as Aubut, not necessary for the recipe but adds more passion fruit flavor)
1/2 vanilla pod
1 star anise
600 grams of cream 35%
200 grams of white chocolate
2 tablespoons (30 ml) of clear corn syrup
Icing sugar to decorate
In a pot, place 200 grams of cream 35%, the corn syrup, the star anise and the vanilla and bring to a boil. Let infuse for a couple of minutes
Place the white chocolate in a bowl. Sift the mixture over the white chocolate and let it sit for a couple of minutes. Mix the chocolate until fully melted and add the other 400 grams of cold cream while stirring.
Place a plastic wrap on the bowl.
Place the bowl in the fridge overnight.
The next day, start by making all the pancakes needed and let them cool.
Take out the chocolate mixture and mix in a mixing bowl until soft peaks form. Once the peaks are formed, add the passion fruits and a couple tablespoons of the passion fruit puree (to taste) to HALF the cream and whisk just to combine.
In your presentation plate, start by placing a pancake in the bottom of the plate and then alternate: white chocolate cream, crepe, passion white chocolate cream, crepe, white chocolate cream, crepe.... Until you add your last crepe to the top.
Sift icing sugar on top and enjoy!
It is best to consume this dessert within 24-48 hours after making it. It can be refrigerated but let it come back to room temperature to eat!
May 4, 2020
A Foodie since forever, follow me on my journey to find the best restaurants & coffee shops around the world and in my hometown Montreal.
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