Thin chocolate pancakes with lemon cream and raspberries

6 servings

75 minutes

Thin chocolate pancakes with lemon cream and raspberry are a delightful combination of tender cocoa batter and refreshing citrus notes. Russian cuisine is rich in the tradition of making pancakes, but this recipe surprises with its exquisite taste. Thick English lemon curd adds brightness to the dessert and harmoniously complements the thin chocolate pancakes with their softness and rich cocoa aroma. The raspberry adds freshness and a slight tartness, enhancing the flavor palette. These pancakes not only please the eye with their elegant presentation but are also perfect for a morning breakfast, romantic dinner, or festive dessert.

Energy value per serving

• Calories: 460.1
• Proteins: 11.1g
• Fats: 24.6g
• Carbohydrates: 49.4g

Ingredients

• Wheat flour: 100 g
• Powdered sugar: 150 g
• Cocoa powder: 20 g
• Salt: pinch
• Ground cinnamon: to taste
• Baking powder: 3 g
• Dark chocolate: 80 g
• Chicken egg: 5 pc
• Lemon: 2 pc
• Butter: 90 g
• Water: 150 ml
• Milk: 200 ml
• Raspberry: 80 g

Cooking steps

1. First, it's convenient to make the cream curd (classic English lemon cream). Combine 100-130 grams of powdered sugar with the zest of a couple of lemons, squeeze in lemon juice (about 150 ml), and heat on low. Lightly beaten 2 eggs and 1 yolk are poured into the saucepan and heated while stirring constantly until thickened. Then add 70-100 grams of butter and cool the cream first to room temperature, then a bit more in the fridge.

   Required ingredients:

   • Powdered sugar: 150 g
   • Lemon: 2 pieces
   • Chicken egg: 5 piece
   • Chicken egg: 5 piece
   • Butter: 90 g

2. Preparing pancakes: sifted flour, 20-50 grams of sugar (remaining powder), a pinch of salt, cocoa, and baking powder are mixed in a convenient container, a well is made in the center, and gradually beaten 2 eggs with 1 egg white (remaining from the cream), milk, and 30-50 grams of melted butter (can be replaced with unrefined vegetable oil) are added. After kneading the dough, add another half a glass of hot water for the special tenderness of the thin pancakes.

   Required ingredients:

   • Wheat flour: 100 g
   • Powdered sugar: 150 g
   • Salt:  pinch
   • Cocoa powder: 20 g
   • Baking powder: 3 g
   • Chicken egg: 5 piece
   • Chicken egg: 5 piece
   • Milk: 200 ml
   • Butter: 90 g
   • Water: 150 ml

3. After 15-20 minutes, heating the frying pan well (!) and greasing it with some oil, we bake pancakes over medium heat.

   Required ingredients:

   • Butter: 90 g

4. Decorate the dessert to your taste: generously spread the pancakes with chilled cream, fold them into envelopes or triangles, drizzle with ganache (glaze made from melted chocolate with butter), and casually sprinkle with fresh berries.

   Required ingredients:

   • Butter: 90 g
   • Dark chocolate: 80 g
   • Raspberry: 80 g