Recipe

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• 1 cup flour
• 2 3/4 cups milk
• 3 eggs
• 2 tbsp cocoa, unsweetened
• 1 tbsp sugar
• 1 pinch salt
• 8 3/4 oz mascarpone (8 oz cream cheese would work just increase cream a bit)
• 4 oz chocolate (60-80% cocoa)
• 1 cup cream , whipped
• 3 tbsp powdered sugar
• 1 tbsp butter
• raspberries (optional)

• 1 In a bowl, stir together the flour, cocoa, salt, sugar.
• 2 Whisk in milk and add the eggs until well blended. Set aside.
• 3 For the filling, melt chocolate and butter at 40% power in the microwave, about 90 seconds.
• 4 Whip the creme.
• 5 After a few minutes add the mascarpone and icing sugar and mix well.
• 6 Fold in the chocolate and butter. Put in fridge.
• 7 Heat a lightly greased frying pan over medium heat. Pour a little batter into the pan, tilt and rotate the pan until the batter coats the bottom evenly. Cook for a few minutes then flip it and cook the other side as well for a couple of minutes.
• 8 There will be 12-15 pancakes from this batter.
• 9 Place a pancake on a board and spread with the cream.
• 10 Place in a row seam side down. Spread a thin layer of cream on the top.
• 11 Sprinkle the top with cocoa or grated chocolate.
• 12 If you want, put a raspberry on one end to simulate the burning end.
• 13 Serve creatively.