Cocoa Pancakes with Punch Cream

For the cocoa pancakes with punch cream, first mix the eggs with the milk and mineral water, add the sifted flour and cocoa powder and bake thin pancakes from the dough in a little butter.

For the filling, bring the wine, orange juice, sugar, fruit tea and spices to the boil, stir the pudding powder with a little cold water until smooth, empty into the boiling punch and simmer for about 3 minutes, stirring constantly. Remove the fruit tea bag from the punch and stir the curd into the mixture.

Spread the pancakes with the mixture and fold them in, grate chocolate over them and garnish with fresh mint. Serve the cocoa pancakes with punch cream immediately.

Preparation Tip:

Enjoy a mug of homemade punch with the cocoa pancakes with punch cream!

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