6 portions
• 6 frozen pancakes, defrosted
Ricotta and chocolate filling
• 450 g ricotta cheese
• 100 g dark chocolate, finely chopped
• 90 ml caster sugar
Mix all the ingredients well.
Black Cherry Sauce
• 1 x tin (425 g) stoned black cherries
• 45 ml caster sugar
• 10 ml cornflour
Place the cherries and caster sugar in a saucepan. Heat. Mix the cornflour with a little water and add. Stir until the sauce has thickened. Set aside and keep warm. Heat the pancakes slightly in the microwave. Spoon some cheese and chocolate into the centre of each pancake and fold it closed from both sides. Sift over 15 ml of icing sugar. Heat a long steel rod – it’s easiest over a gas flame – and burn criss-cross patterns onto the folded pancakes. You can also place each pancake under the grill for a few seconds. Spoon over the warm
cherry sauce and serve immediately.