Dried Fruit Pancake

Name: Dried Fruit Pancake
Yield: 8
Ingredients: For the batter; 1 egg; 1 yolk; 1 tablespoon of melted butter; 3/4 cup of milk (180 ml); 1/2 cup of all-purpose flour sifted (60 g); 3 tablespoons of cocoa powder; 1/2 teaspoon of active dry yeast; 1 pinch of salt; Butter for greasing; For the filling; 3/4 cup of heavy cream fresh (180 ml); 1/2 cup of candied orange peel, chopped coarse (65 g); 1/4 cup of black currant, chopped coarse (90 g); 2 tablespoons of apricot jam; 1/4 cup of crystallized fruits, chopped (45 g); 1/2 teaspoon of instant coffee dissolved in 1 tablespoon of hot water; For the glaze; 100 g of dark chocolate chips, chopped; 1/4 cup of heavy cream fresh (60 ml)

1
For the batter
2
1 egg
3
1 yolk
4
1 tablespoon of melted butter
5
3/4 cup of milk (180 ml)
6
1/2 cup of all-purpose flour sifted (60 g)
7
3 tablespoons of cocoa powder
8
1/2 teaspoon of active dry yeast
9
1 pinch of salt
10
Butter for greasing
11
For the filling
12
3/4 cup of heavy cream fresh (180 ml)
13
1/2 cup of candied orange peel, chopped coarse (65 g)
14
1/4 cup of black currant, chopped coarse (90 g)
15
2 tablespoons of apricot jam
16
1/4 cup of crystallized fruits, chopped (45 g)
17
1/2 teaspoon of instant coffee dissolved in 1 tablespoon of hot water
18
For the glaze
19
100 g of dark chocolate chips, chopped
20
1/4 cup of heavy cream fresh (60 ml)

Ingredients

1
For the batter
2
1 egg
3
1 yolk
4
1 tablespoon of melted butter
5
3/4 cup of milk (180 ml)
6
1/2 cup of all-purpose flour sifted (60 g)
7
3 tablespoons of cocoa powder
8
1/2 teaspoon of active dry yeast
9
1 pinch of salt
10
Butter for greasing
11
For the filling
12
3/4 cup of heavy cream fresh (180 ml)
13
1/2 cup of candied orange peel, chopped coarse (65 g)
14
1/4 cup of black currant, chopped coarse (90 g)
15
2 tablespoons of apricot jam
16
1/4 cup of crystallized fruits, chopped (45 g)
17
1/2 teaspoon of instant coffee dissolved in 1 tablespoon of hot water
18
For the glaze
19
100 g of dark chocolate chips, chopped
20
1/4 cup of heavy cream fresh (60 ml)

Directions

1
Prepare the batter: In a blender, mix all the ingredients until you get a homogeneous mixture
2
Let it rest in the refrigerator for about 15 minutes
3
Heat a non-stick skillet over medium heat, slightly greased with butter
4
Pour 2 tablespoons of the batter and cook until golden brown
5
Use a spatula to flip the pancake and cook the other side
6
Reserve on a plate
7
Repeat the process until all the batter is used up, brushing with butter as needed
8
Prepare the filling: In an electric mixer, beat the heavy cream until stiff peaks form
9
Add the remaining ingredients and mix until well combined
10
Distribute the filling among the pancakes, covering only half of each disk
11
Fold the batter in half over the filling and fold again to form a fan shape
12
Arrange on eight plates and serve
13
Prepare the glaze: In a heatproof bowl set over hot water (do not let it boil), melt the chocolate while stirring gently
14
Add the heavy cream and mix until smooth
15
Transfer to a piping bag with a large round tip and decorate the pancakes
16
Serve immediately
17
324 calories per serving