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.