Ingredients
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150g (1 cup) plain flour
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1 tablespoon caster sugar
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250ml (1 cup) milk
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125ml (1/2 cup) soda water
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2 eggs, lightly whisked
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20g unsalted butter, melted
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Melted butter, to grease
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125g walnut kernels, finely chopped
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100g (1/2 cup) caster sugar
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60ml (1/4 cup) fresh lemon juice
Chocolate sauce
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200g dark chocolate, chopped
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125ml (1/2 cup) thickened cream
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125ml (1/2 cup) milk
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30g butter
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2 tablespoons dark rum
Method
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1To make the chocolate sauce, place the chocolate, cream, milk, butter and rum in a saucepan over low heat. Stir with a metal spoon for 5 minutes or until the chocolate melts and the mixture is smooth. Set aside for 1 hour or until thick.
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2Sift the flour into a bowl. Stir in the sugar. Make a well in the centre. Whisk the milk, soda water and egg in a jug. Add milk mixture to flour mixture, whisking constantly until smooth. Stir in the butter.
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3Heat a crepe pan or 18cm (base measurement) non-stick frying pan over medium heat. Brush with melted butter to grease. Add 2 tablespoons of batter and tilt the pan in a circular motion, swirling the batter to cover the base. Cook for 2-3 minutes or until edge begins to curl. Turn and cook for a further 1-2 minutes or until golden. Transfer to a plate. Cover with a sheet of non-stick baking paper. Repeat, in 13 more batches, with melted butter, remaining batter and baking paper, reheating the pan between batches. (To freeze, see tip).
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4Preheat oven to 180°C. Line the base of a round 18cm (base measurement) springform pan with non-stick baking paper. Combine the walnut and sugar in a small bowl. Place 1 pancake over the base of the lined pan. Sprinkle with some walnut mixture. Drizzle over a little lemon juice. Repeat the layers with remaining pancakes, walnut mixture and lemon juice to make a stack. Brush the top with melted butter. Bake for 10 minutes or until warm.
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5Cut into wedges. Divide among serving plates. Drizzle over chocolate sauce.
Source: taste.com.au
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