Chocolate pancakes with cottage cheese and strawberry filling

Ingredients:

Chocolate pancakes

• 4 large eggs
• 1 cup of milk at room temperature
• 1/2 cup flour
• 1/4 cup cocoa powder
• 2 tablespoons of sugar
• 1/8 teaspoon sea salt
• 3 tbsp (45 g) butter, cut into 12 cubes

Filling

• 1 cup strawberry jam
• 1 cup mascarpone at room temperature
• 3/4 cup chocolate-hazelnut spread

Preparation:

1. For pancakes: Combine eggs, milk, flour, cocoa powder, sugar, and salt in a blender or bowl. Beat with a blender or whisk until smooth.
2. Heat a 25cm (9in) pan over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to distribute the batter into an even layer. Cook until set, about 1 minute. Using a heatproof spatula, carefully flip the pancake. Cook for another minute. Repeat with the remaining butter and batter.
3. For the filling: Mix the jam and mascarpone in a small bowl until smooth.
4. Spread 3 tablespoons of the jam mixture on each pancake, leaving a few centimeters at the edge. Fold the two opposite edges of each pancake inward and then roll them up. Repeat with the remaining ingredients. Arrange the pancakes on a plate.
5. Heat the chocolate-hazelnut spread in a saucepan over low heat, stirring constantly until hot. Then spread it over the pancakes and serve.