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 baking powder; 1/2 teaspoon of salt; Butter for greasing; For the filling; 3/4 cup of heavy cream fresh (180 ml); 1/2 cup of chopped dried apricot (65 g); 1/4 cup of chopped dried blackberry (90 g); 2 tablespoons of almond paste; 1/4 cup of chopped candied fruit (45 g); 1/2 tablespoon of dissolved coffee in 1 tablespoon of hot water; For the glaze; 100 g of dark chocolate chips, finely ground; 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 baking powder
9
1/2 teaspoon 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 chopped dried apricot (65 g)
14
1/4 cup of chopped dried blackberry (90 g)
15
2 tablespoons of almond paste
16
1/4 cup of chopped candied fruit (45 g)
17
1/2 tablespoon of dissolved coffee in 1 tablespoon of hot water
18
For the glaze
19
100 g of dark chocolate chips, finely ground
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 baking powder
9
1/2 teaspoon 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 chopped dried apricot (65 g)
14
1/4 cup of chopped dried blackberry (90 g)
15
2 tablespoons of almond paste
16
1/4 cup of chopped candied fruit (45 g)
17
1/2 tablespoon of dissolved coffee in 1 tablespoon of hot water
18
For the glaze
19
100 g of dark chocolate chips, finely ground
20
1/4 cup of heavy cream fresh (60 ml)

Directions

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