Pancakes shouldn’t be reserved for a yearly treat, especially when they’re enlivened with the Moorish flavours of sweet cinnamon, lemon zest and dark chocolate. Using extra-virgin Spanish olive oil and a sprinkling of salt will ensure a smoother, richer chocolate sauce. Serve these extra-special pancakes on a big platter with fresh berries, and watch them disappear.
Cinnamon filloas (Galician crêpes) with smooth olive-oil chocolate sauce
Serves 6
15 mins preparation
40 mins cooking
For the filloas
230g plain flour
50g caster sugar
Pinch of salt
Zest of ½ lemon, grated
1 tsp ground cinnamon
3 eggs plus an extra yolk
530ml whole milk
80g butter, melted
For the olive-oil chocolate sauce
200g dark chocolate (55%), finely chopped
¼ tsp salt flakes
5 tbsp extra-virgin olive oil
150ml double cream
100ml whole milk
Vanilla ice cream to serve (optional)
Directions
Mix the flour, sugar, salt, grated zest and cinnamon in a bowl. Make a well in the centre and add the 3 eggs and extra yolk. Whisk the eggs, gradually pulling in the flour and slowly adding half of the milk. When the batter is smooth, add the remaining milk and 2 tablespoons of the melted butter, and whisk again. Leave to rest for an hour at room temperature.
To make the chocolate sauce, combine the chocolate, salt and olive oil in a bowl. Bring the cream and milk to a boil. Pour the hot cream mixture over the chocolate and leave for 5 minutes to melt the chocolate, then stir with a whisk until smooth. Set aside while you pan-fry the crêpes.
Heat a 23cm frying pan. Butter the surface with a piece of kitchen paper dipped in melted butter. Pour a small ladle of batter (about 60ml) into the middle of the pan and immediately swirl the pan to thinly coat the bottom. Cook for about a minute, until golden. Flip the crêpe and cook for another minute. Repeat for the other crêpes. Stack them on a plate and keep them warm under a clean tea towel.
Fold or roll the crêpes, drizzle with chocolate sauce, and serve with fresh berries and a scoop of vanilla ice cream.
Best paired with …
Cava Brut Reserva. The delicate bubbles and hints of citrus perfectly complement the chocolate sauce. A well-balanced, elegant sparkling wine, ideal for any celebration.
Made for sharing
Sharing is in the vines at Campo Viejo. In an era when Spaniards only drank wine from their own region, Campo Viejo’s founders shared their wine far and wide, bringing people together over a bottle – then and now.
Campo Viejo. Made for sharing. Discover more at campoviejo.com
