Ingredients
Chocolate Filling
Candied Fruit Filling
Preparation
Chocolate Filling
- In a saucepan, heat the cream. Add the chocolate and stir until smooth. Pour into a bowl. Let cool and refrigerate for 2 hours. Remove from the refrigerator and beat until it thickens. Set aside in the refrigerator.
Candied Fruit Filling
- In a bowl, combine all the ingredients. Set aside in the refrigerator.
Pancakes
- In a bowl, whisk together all the ingredients until smooth.
- In a 20-cm (8-inch) non-stick skillet lightly brushed with butter, cook six pancakes, one by one, until they are golden brown on both sides. Place the cooked crêpes on a plate and cover with aluminum foil to prevent them from drying out. Allow to cool.
- Spread the chocolate filling on three crêpes, roll the crepes tightly around the filling and place on a baking sheet. Spread the fruit filling on the other three crêpes, wrap them in the same way and place on the baking sheet. Cover and refrigerate for at least 1 hour.
- Just before serving, cut the crêpes into 1-cm (1/2-inch) thick slices, wiping off the knife between each slice to prevent sticking. Place the bites on a serving dish.