Chocolate pancakes with mandarin-pepper sauce

Ingredients:

Pancakes

• 1/2 cup milk
• 1/2 cup water
• 2 large eggs
• 1 cup flour
• 1 teaspoon of salt
• 90 g butter, melted

Filling

• 1 tsp cayenne pepper
• 280 gr. chocolate paste
• 5 cherries, pitted and finely chopped

Sauce

• 1 cup cane sugar
• 1/4 cup cold water
• 1 cup heavy cream
• Juice of 1 tangerine
• 2 tsp cayenne pepper
• 1.5 cups dried fruit and nut mixture, chopped in a food processor

Preparation:

1. To make pancakes: In a medium bowl, combine all liquids. Add flour and whisk until combined. While stirring, add melted butter, then set aside.
2. Pour 1/3 cup of batter into the center of a large nonstick skillet over medium heat. Make sure the batter covers the entire surface, spreading it evenly and thinly. Cook until golden brown, then flip. Let it sit for a few more seconds, then transfer to a plate. Repeat with the remaining batter. Let it cool and cover until ready to serve.
3. To make the filling: Combine all ingredients in a small bowl and set aside.
4. To make the sauce: In a small saucepan, combine the sugar and water and bring to a boil over medium heat. Remove from heat and whisk in the cream until fully combined. Add the mandarin juice and cayenne pepper and bring to a boil. Remove from heat and set aside.
5. For serving: Place each crepe individually on a work surface and spread 1 strip of chocolate spread down the center. Roll each crepe up. Sprinkle a small amount of the nut and dried fruit mixture onto a plate, place 1 crepe on it, and pour 2 tablespoons of sauce over it. Repeat with the remaining crepes and filling. Serve the chocolate crepes immediately.