Chocolate pancake rolls

STEP BY STEP

Let's make something delicious.

1. 01

   For the pancake batter, mix the flour, baking powder and milk in a bowl until smooth. Add the eggs, sugar, cocoa powder, vanilla sugar and salt, then whisk into a smooth batter. Leave the batter to rest for approximately 10 minutes.

2. 02

   Melt a little clarified butter in a 15 cm frying pan before cooking each pancake. Cook 12 thin pancakes in succession. Leave to cool.

3. 03

   For the cream, mix the mascarpone, quark and 40 g sugar in a bowl until smooth. Whip the cream with the remaining sugar until stiff, then fold into the mascarpone mixture.

4. 04

   For the sauce, purée the raspberries with the sugar, then press through a fine sieve.

5. 05

   Lay the pancakes side by side on a work surface. Spread the cream over them, leaving a 2 cm border around the edges. Distribute the raspberries over the cream and press them in gently. Roll up the pancakes and chill for 20 minutes.

6. 06

   Using a sharp knife, cut the pancakes into pieces approximately 5 cm long. Arrange the rolls with the raspberry sauce, sprinkle with pistachios, dust with icing sugar and serve.