Wednesday, 1 June 2016


150g cake flour
30ml cocoa
10ml castor sugar
2 eggs
350ml milk
15ml caramel essence
5ml chocolate essence
50g butter, melted
Chocolate sauce
60g light brown sugar
200ml golden syrup
150g milk chocolate, chopped
150ml fresh cream
5ml chocolate essence
1tub fresh cream, whipped
1 punnet strawberries, cut into quarters
whole strawberries,
extraChocolate sauce:

Chocolate Sauce
• Place brown sugar and golden syrup in a medium saucepan and bring to the boil over low heat, stirring constantly so that sugar does not scorch.
• Remove from heat and add chocolate and essence. Stir chocolate to melt.
• When mixture is smooth, stir in cream and leave to cool.
• If mixture needs to be runny, heat slightly until just warm.
• In a medium-sized bowl, smooth cottage cheese and add strawberries.
• Mix together. Keep aside until required.
• Sift flour, cocoa and sugar into a bowl. In a separate bowl, whisk together eggs, milk, essence and butter until frothy.
• Make a well in the centre of flour and gradually pour milk mixture into well, adding the dry ingredients from the side of the bowl to form a smooth batter.
• Beat well with a hand mixture. Allow to stand for at least 30minutes.
• Heat a non-stick crepe pan, coat with cooking spray and brush with a little melted butter. Pour about 45ml batter into pan and swirl to cover the base.
• Cover with lid and cook for 1 – 2 minutes until base is golden.
• Then turn over and cook other side for 30 seconds.
• Turn pancake onto a plate. Repeat until all batter is used, stacking pancakes on plate with greaseproof paper in-between each one.
To assemble
• Place a pancake on a plate. Smooth filling onto pancake and fold into a triangle.
• Pour sauce over pancake.
• Top with a strawberry sliced into a fan-shape.
Serve immediately.
Yields 20 – 25 pancakes
Recipes supplied by:
The Pick n Pay Shanaaz Parker Good Food Studio
For more information on Cooking and Baking Courses mail
021 6581000

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