Stuffed Pancakes Recipe

Preparation

1. Heat the cream in a saucepan and remove from heat,
2. Add the chocolate and stir until melting,
3. Take a spoon from the mixture and put 6 round shapes on the parchement paper,
4. Set aside in the freezer,
5. Beat egg whites until stiff peaks,
6. Mix flour, milk, salt and sugar in a separate bowl,
7. Add the egg whites to the flour mixture slowly and mix well,
8. Heat a 18-20 cm pan,
9. Take a spoon from the batter and pour four pancakes in the pan,
10. Cook until the tops are dry,
11. Put raspberries on one of the pancakes and one round chocolate bar on one,
12. Take the other two and cover turn upside down on the strawberry and chocolate pancakes,
13. Cook both sides for another minute.