2 teaspoons vanilla extract or 1 tablespoon vanilla sugar
1 tablespoon cocoa
2 eggs
1/3 cup sugar
150 g wheat flour
about 1/3 cup sparkling water
Filling:
about 500 g strawberries
about 8 tablespoons powdered sugar + for dusting
500 g creamy curd cheese
1 vanilla pod
Preparation
Batter: Put butter cut into pieces and chocolate broken into cubes into a saucepan. Pour in milk, vanilla extract, add cocoa and on low heat, constantly stirring, melt the ingredients, trying not to overheat the mixture. Remove from heat, beat in eggs and add sugar, mix. Then add sifted flour and mix again until smooth batter. Set aside for about 30 minutes. Add sparkling water to the batter and mix. You can now fry pancakes or put the batter in the fridge for about 1-2 days. The longer the batter sits, the more sparkling water you'll need to add to it.
Heat the pan, then reduce heat to medium and fry pancakes for about 1.5 minutes on each side. The pan should be well heated at all times. The first pancake can be fried on a greased pan, then only if needed.
Filling: Cut strawberries into pieces. Set aside a cup of strawberries and blend them into a puree with 3 tablespoons of powdered sugar. Mix the cream curd cheese with the rest of the powdered sugar. Cut the vanilla pod lengthwise in half and scrape out the seeds with a teaspoon, mix with the cheese mixture, taste and sweeten if needed.
Spread 2 tablespoons of cheese filling on a warm pancake and sprinkle with a few pieces of fresh strawberries. Dust with powdered sugar and drizzle with warm strawberry puree.
