Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 275 ml (1/2 pint milk)
- 125 g Plain flour; sieved (4oz)
FILLING
- 1 150 gram car Greek yoghurt;
- 284 ml Double cream; (1/2 pint)
- 2 1/2 ml Ground cinnamon; (1/2 tsp)
- 1 396 gram can pear halves;
- 20 ml Corn flour; (1 Tbs)
- 40 ml Golden syrup; (2 Tbs)
- 50 g Butter; (2oz)
- 20 ml Caster sugar; (1 Tbs)
- 125 ml Milk; (1/4 pint)
- 2 1/2 ml Vanilla essence; (1/2 tsp)
YOU WILL ALSO REQUIRE
- A crepe or small frying pan
- 2 Eggs
Preparation
Make the pancakes by gently heating the chocolate in the milk until melted. Pour the liquid into a blender or food processor, add the remaining batter ingredients then process until smooth; or the batter may be made in a bowl with a whisk but beat hard to ensure a light mixture. Heat the pan with a little oil. Pour in just enough batter to cover the base thinly, pouring off any excess. Cook the pancake until nicely browned then flip over and cook the other side. Repeat the process to make 8-10. These can be made up to a day in advance if required. Whisk together the yoghurt, cream and cinnamon until thick. Drain the pears reserving the juice, chop the fruit then fold into the cream. In a pan, blend the corn flour with the fruit juice. Add the golden syrup, butter and sugar; heat slowly, stirring continuously, until the sauce thickens. Stir in the milk and essence and continue stirring whilst heating again until just beginning to boil. Off the heat, stir in the chocolate until smooth. Fold each pancake into 4. Fill each one with the cream and pears. Serve with the warm sauce. NOTES : Makes 8-10. Converted by MM_Buster v2.0l.
