For the pancakes:
- 300g flour
- 3 eggs
- 750ml milk
- 3 vanilla pods
- 60g butter
- Peanut oil
For the filling:
- 375ml double cream (+40% fat)
- 187g sugar
- 750g mascarpone
For the chocolate ganache:
- 250g dark chocolate, diced
- 250ml double cream
- 3 tbsp butter
Add the milk, flour and eggs to a bowl. Beat until the batter is smooth.
Slice open the vanilla pods lengthwise. Scrape out the seeds with a knife, add to the batter and stir well.
Melt the butter over a low heat, then pour it into the batter along with a pinch of salt.
Add a dash of peanut oil to your non-stick pan, heat it up until it’s nice and warm and start cooking those pancakes!
Pour the cream and sugar into a mixing cup, then whip until airy and fluffy.
Spoon the mascarpone into the whipped cream and mix until there are no more lumps. Your filling is ready!
Place the chocolate and cream in a bowl. Melt the contents of the bowl by heating it in a bain-marie.
Stir the melted chocolate and cream to create a smooth sauce, then mix in 3 tablespoons of butter. And that’s your chocolate ganache all ready!
Drape a pancake onto a plate and spread an even layer of filling over it. Add another pancake on top, smoothing out more filling over it.
Continue that way until you’ve created a pretty stack.
Drizzle the chocolate ganache over your stack of pancakes.
Decorate by piping whipped cream on top.