Recipe for two servings / 15 small pancakes with a diameter of ~ 8cm
Organic ingredients for the chestnut pancakes:
- 200 g cooked chestnuts
- 100 g milk (or plant drink)
- 3 large eggs
- 70 g fine granulated sugar
- 1 pkg of vanilla sugar
- 20 g chestnut flour (or plain flour)
- 20 g neutral vegetable oil
- 1.5 tsp baking powder (5 g)
- pinch of salt
For the chocolate cream:
- 80 g dark mountain milk chocolate coating 50%
- 40 g whipped cream (or coconut milk)
For the Merlot apple compote:
- 3 large apples
- 70 g muscovado sugar (or brown sugar)
- 2 pkg of vanilla sugar
- 40 g honey
- 60 g merlot
- 4 pieces of star anise
- 1 tbsp cornstarch
- The best thing to do is to prepare the chocolate cream. Roughly chop the couverture and melt it together with the whipped cream in a water bath. Stir and set aside.
- Next up is the Merlot apple compote. Core the apples, peel them and cut them into cubes about one centimeter long.
- Then weigh all the remaining ingredients of the compote before you start caramelizing – because as soon as the sugar is hot enough, everything must go quickly.
- Put the caramel, sugar, vanilla sugar and honey in a wide saucepan and heat them with constant stirring until they smell pleasantly of caramel (since the sugar is brown right from the start, you cannot rely on the color this time) .
- Then deglaze with the wine, add the star anise and let the liquid reduce for about a minute.
- Now turn back the heat and add the apple cubes. Simmer for about 3-4 minutes with the lid closed.
- Mix some cornstarch with cold water and stir in the apple compote after 3-4 minutes. Bring to the boil again and simmer with stirring for about a minute so that the compote thickens nicely. Also remove from the heat and let cool.
- In the end, it goes to the pancakes, but they are made very quickly: Put the already cooked chestnuts and milk in a tall container and puree them creamy with a blender.
- Then add the remaining ingredients (except for the flour) and puree again until smooth (or stir until smooth).
- Finally stir in the flour. If you don’t have chestnut flour, you can also use normal, but with chestnut flour the pancakes naturally taste a little more intensely like chestnuts.
- Now heat a coated pan on a medium setting and lightly brush with tasteless oil. Then pour two to three small pancakes about 8 cm in diameter into the pan.
- Depending on how hot your pan is, the pancakes take about two minutes on the first side and one minute on the second. But just orientate yourself from when they can turn and have a nice color.
- When the first are ready, repeat the process until all the dough is used up.
- To serve, spread each pancake with chocolate cream and stack them on top of each other, creating the classic pancake tower. Then pour in plenty of Merlot apple compote and enjoy.
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