Zebra Pancakes with Chocolate-Nut Cream
Ingredients
- 4 flax eggs
- 4 tbsp sugar
- 1/3 tsp salt
- 500 ml plant milk of choice
- 300 ml boiling water
- 100 ml vegetable oil
- 270 g flour
- 4 tsp cocoa powder
Cream
- 90 g vegan butter
- 3 tbsp caster sugar
- 220 g vegan cream cheese
- 100 ml vegan cream 20%
- 120 g vegan chocolate
- a handful of walnuts
Preparation
Beat flax eggs with sugar and salt.
Pour in milk while continuing to stir, then add boiling water.
Sift the flour.
Add oil to the mixture.
Mix the dough thoroughly until smooth.
Set aside a couple of ladles of dough in a separate bowl and combine with cocoa powder, stirring thoroughly.
Pour the chocolate dough into a bottle with a small hole for making spirals.
Heat the pan well and, if necessary, grease with frying oil. Pour the chocolate dough in a spiral pattern. Once it sets slightly, pour in the regular dough and fry according to the standard scheme.
Cream making
Beat butter with icing sugar until fluffy.
Add curd cheese and stir.
Heat the cream in a water bath and add the pieces of chocolate.
When the chocolate is completely melted, stir the mixture.
Chop the nuts with a knife.
Add the chocolate mixture and chopped nuts to the cheese mass and stir well.
Chill the cream in the refrigerator for at least 2 hours.
Assembly
Grease each pancake with the cream and roll it up.
Tips
Store the rolled pancakes in the refrigerator to keep the cream thick, as it tastes better that way.
