HOMEMADE PANCAKES FROM LA PAUSE CHOCOLAT-THE

Recipe for 18 pancakes:

• 5 eggs
• 450 g flour
• 990 ml milk

Composition:

• 1 pancake
• 1 scoop of vanilla ice cream
• 1 chocolate cloud
• Salted butter caramel sauce

Topping

• Cocoa on the edge of the plate
• icing sugar
• Feuillantine
• Salted butter caramel praline

Mix all the ingredients into a homogeneous paste and bake your pancakes.

Place 1 chocolate cloud on the side of the plate, with a pancake in chiffonade on top.

Sprinkle the corners of the plate with cocoa.

Make strokes of salted butter caramel next to the crepe and place a scoop of vanilla ice cream on top.

Place a salted butter caramel praline at the end of the caramel lines.

Sprinkle the crêpe with intangible sugar and decorate with feuillantine.