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Chocolate chili pancakes with crème fraîche berries

Surprising! Our potato pancake topped with cream, chocolate, chili and fresh fruit.

Ingredients:

• 8 Aviko Potato Pancakes
• 200 g crème fraîche
• 2 tbsp chili sauce
• Chili powder to taste
• 1 tbsp powdered sugar
• 2 sprigs of mint
• 3 tbsp pomegranate seeds
• 75 g blueberries
• 125 g raspberries
• 25 g dark chocolate

Method

Preparation: 10 minutes

  • Prepare the pancakes according to the instructions on the packaging.
  • Stir the crème fraîche and season with the chili sauce, chili powder and sugar to taste. Finely chop 4 mint leafs and spoon through the cream with the pomegranate seeds.
  • Place a pancake on each of 4 plates. Spoon half of the cream on top. Spread the blueberries over the cream and cover with a second pancake. Spoon the rest of the cream on top.
  • Divide the raspberries over the second pancakes. Grate the chocolate over the dessert and garnish with a top of mint.

Tip: Berry season over? Pancakes combines with any fruit: strawberries and rhubarb in spring, cherries and apricots in summer and apple and stewed pear in autumn. In winter, orange and tangerine are delicious.