- Ricotta and white chocolate filled pancakes (4 servings)
- Mix the dry ingredients and make a well in the center.
- Mix the liquids then add half to the center of the well. Mix.
- Add the rest of the liquids.
- Let stand 15 minutes.
- Mix the sugar with the vanilla, then add all the ingredients. Mix.
- Mix all ingredients.
- Let stand 5 minutes.
- Cook over low heat until the liquid thickens slightly, about 7 minutes.
- Stuff the ricotta pancakes and fold it in 4.
- Put the pancakes in a baking dish with a knob of butter on each of them then cover.
- Bake at 350 ° F for 10 minutes and serve with the coulis.
- Apple and Cheddar Pancakes
- Mix the vanilla in the sugar.
- Mix all dry ingredients (including the sugar) together in a bowl. Form a well in the middle of the dry mixture.
- Whisk the egg in the buttermilk.
- Add half the wet mixture to the dry. Whisk until most lumps are gone.
- Add gradually the rest of the wet mixture and whisk.
- When everything is combined, add the melted butter and whisk.
*use butter in the bottom of the pan when cooking the pancakes.
- Melt butter in a pan at medium heat.
- Add the cut apples, maple syrup, nutmeg and cinnamon.
- Let cook until apples are caramelized. Make sure you stir a couple of times so it doesn't stick.
- Stuck a couple of pancakes one on top of the other adding shredded cheese in between each layer.
- Add caramelized apples on top with more cheese.
- Add maple service if desired.
- Chocolate Blinis, Spiced chantilly, poached pears and roasted hazelnuts
- In a bowl, sift flour, baking powder and salt.
- In a saucepan, melt the butter over medium heat. Using a whisk, stir in the cocoa and bring the mixture to a boil.
- Remove from heat, add milk, brown sugar and egg. Mix well.
- Pour this mixture over the dry ingredients and using a whisk, mix to obtain a homogeneous preparation.
- Heat a skillet over medium heat. When hot, lightly brush with butter. Using a spoon, place a dough circle about 2.5 inches (6 cm) apart.
- When small bubbles appear on the surface of blinis, using a spatula, flip them gently and cook for 2 minutes over low heat.
- Remove the blini from the pan and keep warm.
* Chocolate blinis recipe comes from Canal Vie
- Mix everything together in a pan except for the star anise and bring to a boil.
- Transfer into a small container, add the star anise and place in the refrigerator for 8 hours minimum
- Take out the star anise and whip until a whipped cream texture is obtained
- Place the hazelnut in a pan and cook in the oven at 300°F until golden.
- Chop the hazelnuts in small pieces
- In a big pan, melt the butter. Then add everything except the pears and bring to a boil.
- Afterwards, add the pears which have been pealed and cut into 4 pieces.
- Place in the oven at 350 °F for around 20 minutes or until the pears have caramelized making sure to stir a couple of times while they cook.
- Place the blinis, chantilly, pears and hazelnuts on the plate.
- As a finishing touch, add pieces of Toblerone on top