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🍰 Chocolate Pancakes Stuffed with Raspberry Cream

401 kcal · 30 min · 4 servings

Ingredients

• 2 Eggs
• 300 ml Milk
• 150 g Spelt Whole Wheat Flour
• 3 tbsp Cocoa Powder (45 g, highly defatted)
• 30 g finely ground Birch Sugar (2 tbsp)
• 350 g Raspberries
• 60 g Apple Sauce (unsweetened)
• 8 tsp Rapeseed Oil
• 40 g Crème Fraîche (4 tsp)

Instructions

1. 1. Whisk the eggs, milk, flour, 2 tablespoons of cocoa powder, and birch sugar together in a bowl until the batter is smooth.
2. 2. Let the batter rest for 20 minutes.
3. 3. Rinse the raspberries under cold water.
4. 4. Take 300 grams of the raspberries and mix them with the apple puree.
5. 5. Crush the berries slightly with a spoon as you mix.
6. 6. Preheat the oven to 80 degrees Celsius (60 degrees Celsius with convection or gas level 1).
7. 7. Heat a large frying pan over medium heat.
8. 8. Grease the pan with 1 teaspoon of oil before making each pancake.
9. 9. Pour one ladle of batter into the pan.
10. 10. Fry the pancake for 2 to 3 minutes on the first side.
11. 11. Flip the pancake and fry for another 2 to 3 minutes.
12. 12. Repeat this process until you have baked 8 pancakes.
13. 13. Keep the finished pancakes warm in the preheated oven.
14. 14. Fill each pancake with 2 to 3 tablespoons of the raspberry mixture.
15. 15. Roll up the filled pancakes.
16. 16. Place two pancakes on each plate.
17. 17. Place a dollop of crème fraîche next to the pancakes.
18. 18. Dust the dish with the remaining cocoa powder.
19. 19. Garnish with the remaining raspberries.

Nutrition per serving

• kcal: 401
• Protein: 15 g · Fett/Fat: 19 g · Carbs: 44 g