These chocolate and rye pancakes are divine filled with creamy chilli, honey and fruit-studded ricotta and drizzled with a simple chocolate sauce. Dessert or a very decadent breakfast. The choice is yours.
When you have a hankering for something sweet and homemade not much beats a tall stack of maple syrup-kissed pancakes. Using store cupboard ingredients of flour, egg and milk, as well as a touch of oil and leavening agents, within a short time the whole family can follow their noses to the table and dive right in. Jars of jam, a shaker of caster sugar, bowls of sliced fruit and berries, some freshly cut lemon and a bottle of Canada’s finest will have everyone satisfied as they customise their personal plate of golden beauties.
But sometimes you want to go a bit fancier, a bit dessert: squirty cream and toffee sauce; or alcohol and flames.
And sometimes you just want to go a bit mad and cobble together a really bizarre sounding but exceedingly good plate of dark-as-dirt crepes, rolled around something sweet, smoky, creamy and spicy. If you are me, this is what you get.
I kind of knew this odd-but-good combination would work, but I wasn’t expecting to want to stab my husband in the hand with my fork as he ate all but my test one. All.
That’s grounds for divorce in some households, I’m sure. Continue Reading