Total time: 2 hours 30 minutes
Prep time: 2 hours , Rest time: 30 minutes
Ingredients for 4 people
1/4 cup of butter
2 cups of flour
2.1 cups of milk
1 tbsp of sugar
8 oz of dark chocolate
1 cup of heavy cream
3 1/2 oz of melted white chocolate
Red food coloring
Pink food coloring
4 tbsp of raspberry jam
Make the crepe batter by mixing the eggs, flour, butter, milk and sugar and let it rest for 30 minutes. Make crepes of different sizes. Place the crepes in a dish to create the base of a pie.
Fold the small creés, cut them, place them in cups and put them in the oven at 300°F to dry. Repeat the process with the medium-sized ones, placing them in small bowls.
Place the chopped chocolate in the bowl, heat the heavy cream and gradually pour over the top to make a ganache. Mix with a spatula and spread over the base of the pie. Refrigerate for 30 minutes.
Divide the white chocolate into two parts, add pink food coloring to one part and red food coloring to the other. With a brush, paint the edge of the pancake flowers. Place the flowers in the ganache. Add the jam and fruit to each flower. Place the mint leaves, serve and enjoy!