Pancakes with white choco truffle cream

Pancakes with Truffles in white choco cream

 moderately demanding    20 min    4 people


Separate egg yolks from egg whites. Melt and cool butter to room temperature. Beat the egg yolks, add butter, milk, flour, baking powder and mix the ingredients. In a side bowl, beat egg whites and sugar until stiff. Gently stir the egg whites into the egg yolk mix. Use a non-stick pan and moderate temperature. Heat the cream using steam, add truffles in white choco cream and mix until thickened. Pour cream over pancakes.

4 servings

4 Eggs
30 g Butter
200 ml Milk
250 g Fine flour
6 g Baking powder
30 g Sugar
1 Cream
220 g White cream with truffles

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