Pancakes, mascarpone and caramel cake

Output: 1

Preparation time : 40 minutes

Cooking time : about 20 minutes

Ingredients

Pancakes

• 60 ml (4 tablespoons) unsalted butter
• 3 eggs
• 500 ml (2 cups) milk
• 250 ml (1 cup) flour
• 1 orange, zest
• 1 pinch salt
• 15 ml (1 tablespoon) fat of your choice (butter, oil or Mycryo cocoa butter)

Cream

• 500 ml (2 cups) mascarpone cheese
• 1 lemon, zest
• 60 ml (4 tablespoons) sugar
• 3 ml (1/2 tsp.) ground cinnamon
• 15 ml (1 tbsp.) vanilla extract
• 125 ml (1/2 cup) Ocoa chocolate pistoles
• 1 pinch salt
• 125 ml (1/2 cup) flowing caramel

Preparation

1. In a saucepan over medium heat, melt the butter until it turns a hazelnut color (light brown).
2. In the meantime, in a bowl, using a whisk, mix the eggs, milk and salt.
3. Add the butter to the mixture.
4. Add the flour. Depending on the flour, adjust the volume of milk to obtain a homogeneous, smooth and fluid preparation. Let the dough rest in the refrigerator for at least 15 minutes.
5. In a hot non-stick crepe pan, greased with butter or sprinkled with a small amount of Mycryo butter, using a ladle, pour the right amount of crepe batter, to cover the crepe pan with a thin layer of batter.
6. Let each crepe cook for 20 to 30 seconds on each side. Repeat this for each crepe. Make 20 to 40 crepes depending on the desired height of the cake. Let the crepes cool.
7. In the meantime, using a knife or food processor, reduce the chocolate chips into small pieces.
8. In a bowl, using a whisk, mix the mascarpone, cinnamon, vanilla, sugar, zest, and pinch of salt until you get a nice, smooth cream.
9. Add the chocolate.
10. In the center of the serving dish, place a crepe, spread some of the prepared mixture and on top, add another crepe. Repeat this until you get a cake with several layers of crepes and cream.
11. Pour the caramel on top, decorate as you wish and set aside in the refrigerator.