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Chocolate, Hazelnut and Le p’tit Blanchon Cheese Pancake


4 to 6 portions

Ingredients

  • 15 ml (1 tbsp.) half-salted butter
  • 125 ml (½ cup) filberts (hazelnuts), shelled
  • 415 ml (1¾ cup) unbleached flour
  • 85 ml (⅓ cup) cocoa powder
  • 22 ml (1½ tbsp.) baking powder
  • 5 ml (1 tsp.) baking soda
  • 45 ml (3 tbsp.) sugar
  • 3 eggs
  • 560 ml (2¼ cups) milk
  • 85 ml (⅓ cup) half-salted butter, melted
  • 155 ml (⅔ cup) milk
  • 125 g (4½ oz.) dark chocolate, coarsely chopped
  • 170 g (6 oz.) Le p’tit Blanchon cheese

Preparation

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  • Heat 15 ml (1 tbsp.) of butter in a frying pan at medium heat. Place the hazelnuts in the butter and cook for 5 minutes, stirring frequently. Remove from heat, let cool and chop coarsely.
  • Preheat the oven to 250˚F (120˚C).
  • In a bowl, combine the dry ingredients and make a well in the centre. Beat the eggs with the milk and pour into the well. Stir until smooth, using a whisk, then add the melted butter. Let the dough stand for 15 minutes.
  • In the meantime, melt the milk and the dark chocolate in a saucepan to make a sauce. Set aside and keep warm.
  • Heat a large skillet at medium heat to melt some butter. Add a ladle of pancake dough, spread the dough and cook for 3 to 4 minutes on each side. Keep warm in the oven on a baking sheet lined with parchment paper, while preparing the other pancakes.
  • Spread cheese on the cooked pancakes. Add the chocolate sauce and garnish with roasted hazelnuts. Serve with fruits.

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Storage

  • The chocolate sauce can be prepared in advance and kept for 5 to 7 days in the fridge. Reheat it for a few seconds in the microwave to melt it.

Accompaniments

Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

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