Name: Candied fruit and Chocolate Pancake Bites
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 60 appetizers
Ingredients: 3/4 cup (180 ml) 35% cooking cream; 6 oz (180 g) Toblerone chocolate, chopped; 1 cup (250 ml) ricotta cheese; 1/4 cup (60 ml) sugar; 1/2 cup (125 ml) mixed candied fruit, diced; 1/4 cup (60 ml) toasted hazelnuts, chopped; 3 tablespoons (45 ml) sweet chocolate, coarsely chopped; 1 cup (250 ml) flour; 2 eggs; 3 tablespoons (45 ml) sugar; 1 teaspoon (5 ml) vanilla extract; 1 cup (250 ml) milk

Preparation

Chocolate Filling
- In a saucepan, heat the cream. Add the chocolate and stir until smooth. Pour into a bowl. Let cool and refrigerate for 2 hours. Remove from the refrigerator and beat until it thickens. Set aside in the refrigerator.
Candied Fruit Filling
- In a bowl, combine all the ingredients. Set aside in the refrigerator.
Pancakes
- In a bowl, whisk together all the ingredients until smooth.
- In a 20-cm (8-inch) non-stick skillet lightly brushed with butter, cook six pancakes, one by one, until they are golden brown on both sides. Place the cooked crêpes on a plate and cover with aluminum foil to prevent them from drying out. Allow to cool.
- Spread the chocolate filling on three crêpes, roll the crepes tightly around the filling and place on a baking sheet. Spread the fruit filling on the other three crêpes, wrap them in the same way and place on the baking sheet. Cover and refrigerate for at least 1 hour.
- Just before serving, cut the crêpes into 1-cm (1/2-inch) thick slices, wiping off the knife between each slice to prevent sticking. Place the bites on a serving dish.

Candied fruit and Chocolate Pancake Bites

Categories

Ingredients

Chocolate Filling

Candied Fruit Filling

Preparation

Chocolate Filling

Candied Fruit Filling

Pancakes

Personal Note