This is a variation on a Mille Crepe, a delicious Chocolate Pancake Tower.

Who wouldn’t like pancakes, creme patisserie and chocolate.

Fantastic for Easter or Any time.

It is sure to impress.

Pancake Tower

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How to make a Chocolate Pancake Tower
Prep Time: 20-30 minutes
Set Time: 2 hours 

Ingredients

For The Pancake Batter.

• 1 cup of All purpose / Plain Flour
• 2 tablespoons of Sugar
• 2 Eggs
• 1 tablespoon of Oil
• A pinch of Salt
• 200ml / just under a cup of Milk
• 1/2 a teaspoon of Vanilla Paste or Extract

For the Creme Patisserie

• 1 cup of Milk
• 3 Egg Yolks
• 3 tablespoons of Sugar
• 1 tablespoon of All Purpose / Plain Flour
• 1/2 a tablespoon of Corn Flour / Corn Starch
• A splash of Vanilla Extract

For the Chocolate Ganache

• 200g / 7oz of Dark Chocolate
• 100ml / 3.5oz of Thick Cream

I used a 5 inch / 12.5 cm non stick fry pan to make my pancakes.

For  products we use in this video visit Here

Watch the full Video Tutorial

Instructions

1. First you will need to make the pancakes. So into a bowl sieve the flour and add the sugar. Crack the eggs into the bowl and add the oil and salt. Pour in the milk and add the vanilla. Whisk together to form a smooth batter.
   Leave the batter on the side for about 30 minutes to absorb all the flavours.
2. Pour the batter into a jug so you can easily pour it into the fry pan.
   Place the fry pan onto a medium heat and allow to heat through.
3. Pour some of the batter into the pan, enough to cover the base. Tip the pan to allow the batter to cover the base completely. After a few moments you will notice the surface of the pancake start to dry and bubble. Once it is just dry, use a spatula to release the edges and ‘flip’ or turn the pancake over.
   Cook the other side for about 30 seconds and then slide onto a plate.
4. Repeat step 3 to make the rest of your pancakes.
   Allow to cool completely.
5. Next you need to make the creme Patisserie. Pour the milk into a small saucepan and heat on the stove. Break the eggs and place the yolks into a bowl. Add the Sugar, flour, cornstarch and vanilla to the egg yolks and whisk together.
   Once the milk has just come up to the boil (don’t fully boil it) remove it from the heat.
   Pour a splash of the hot milk into the egg mixture and whisk quickly. This tempers the mixture and makes for a nice creamy patisserie. Now slowly add the rest of the milk whilst continuing to whisk.
6. Return the mixture to the pan and heat gently on the stove, whisking all the time and making sure you get into the ‘corners’ of the pan. Once the creme starts to thicken remove from the heat and allow to cool on the side. I sprinkle sugar on the surface of the creme pat to stop a skin forming.
7. When the mixture has cooled down it is time to start building your pancake tower.
   Place the first pancake on to  a wire rack and spoon a spoonful of the creme patisserie in the centre. using a spatula spread thinly over the whole surface.
   Place the next pancake on top and spread the creme once more. Continue to layer the tower in this way until you have the desired height. I used about 10 pancakes.
   Allow to set in the fridge whilst you make the ganache.
8. Into a bowl place the chocolate and add the cream. Heat in the microwave for 30 seconds at a time until the chocolate starts to melt. In my microwave it took 60 seconds.
   Stir the chocolate ganache thoroughly until smooth and silky.
   Allow the ganache to sit on the side for about 45 minutes until it becomes a little bit firmer.
9. Then pour the ganache over the top of the pancake tower and allow it to drip down the sides. I used a spoon to help it cover all of the sides. Place the cake in the fridge to set completely.
   When ready to serve place onto a serving tray and use a knife dipped in hot water to produce nice clean chocolate slices. 
   

   Pancake Tower

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