Chocolate pancakes with custard

Prepare the necessary ingredients.

Milk is suitable for any fat content.

Use good quality cocoa powder.

Let's start with making the cream. To do this, combine the egg yolks and cornstarch in a deep bowl.

Mix until homogeneous.

Gradually pour in the milk and stir so that there are no lumps.

For a more uniform mixture without lumps, use an immersion blender to blend.

Strain the milk mixture into a saucepan (through a fine sieve) to remove any remaining lumps.

Sprinkle in the sugar. Adjust the amount according to your taste.

Turn the casserole to medium heat, stirring constantly, and simmer until the mixture thickens. It took me about 5-7 minutes.

Remove the saucepan from the heat and cover with clingfilm or a plastic bag in contact with the surface of the cream. Allow to cool completely.

To make the pancake batter, combine the egg, sugar and salt in a deep bowl. Whisk with a whisk until smooth.

Pour in the milk and stir to combine.

Stir in the sifted flour and cornstarch. Stir until a smooth dough without lumps.

Stir in the cocoa powder and mix well.

The batter will be quite runny.

Place a pancake pan on medium heat and heat well. If you are not sure of your pan, grease it with vegetable oil.

Stir the batter, scoop it up with a ladle, pour it into the center of the pan and spread it all over the bottom in quick circular motions. Fry for 1 to 2 minutes on each side.

Transfer cooked pancake to a plate or board and let cool.

Continue to fry all the crepes in the same way. I had 8 pancakes about 18 cm in diameter.

Spread some of the cooled cream on the pancake.

Roll it up into a roll. Do the same with all the crepes and cream.

The chocolate pancakes with custard are ready. Serve at once.

Have a nice tea party!