Ingredients (8 servings):
For the pancakes:
200 g flour
4 eggs
500 ml milk
20 g butter
4 + 1 tablespoons water
2 tablespoons rum
Vanilla extract
1 pinch of salt
For the caramel raspberries:
200 g sugar
250 g fresh or frozen raspberries
25 g butter
2 tablespoons water
For the chocolate cream:
200 g dark chocolate
200g cream
To finish:
Fresh raspberries or frozen whole raspberries
Crushed unsalted pistachios
Preparation:
Prepare pancake batter. Beat the eggs in a bowl.
In another bowl, sift flour, stir in the vanilla extract, the beaten eggs and the salt.
Add the melted butter and the rum.
Add the milk slowly and add 4 tablespoons of water.
Let the dough rest for 2 hours at room temperature.
Before cooking, mix another spoon of water into the batter.
Heat up a medium sized skillet with a little oil and cook the pancakes for 2 minutes per side.
Put the cooked pancakes on a plate.
Prepare the raspberry caramel. Crush the raspberries to obtain a purée and pass it through a strainer to remove the seeds.
In a saucepan, make a caramel with the sugar and water without stirring.
When amber, turn of the heat and add the raspberry puree, switch on the heat again and mix well until the sugar is melted.
Remove from heat, add the melted butter and mix quickly.
Let the caramel cool down.
Prepare the chocolate cream. Bring the cream to a boil in a saucepan. Pour the hot cream over the chocolate cut into squares in a bowl.
Let stand 5 minutes, then mix well until you obtain a smooth cream.
Assemble the pancakes cake alternating one pancake, with chocolate cream, pancake and raspberry caramel. Repeat until the last pancake.
Finish by placing the last pancake and decorate with fresh raspberries and crushed pistachios.
Serve immediately.
