Tropical fruit and Chantilly cream pancakes

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Tarte en fleur

Tropical fruit and Chantilly cream pancakes

Preparation 30 minutes
Service 4 people
Difficulty 4/10


  • For the pancakes:
  • 250g flour
  • 3 eggs
  • 50cl milk
  • 50g butter
  • 3 tbsp granulated sugar
  • 1 pinch salt
  • For the filling:
  • 150g mascarpone
  • 25cl single or whipping cream
  • 2 tbsp icing sugar
  • 1 vanilla pod
  • 2 mangos
  • 1 pomegranate
  • 2 passion fruit
  • Optional:
  • Salted butter caramel


To make the pancakes:

  1. Mix the flour, salt and sugar in a bowl.
  2. Make a well in the middle and add the eggs one at a time, mixing as you go.
  3. Once the mixture is nicely thick, gradually add the cold milk. The batter should be smooth and rather liquid. You can add more milk if it seems too thick.
  4. Melt the butter and add to the batter.
  5. Leave to rest for 1 hour. (This stage is not essential: you can use the batter immediately if you wish.)
  6. Cook the pancakes for about 10 seconds on each side. Set aside.


For the filling:

  1. Split the vanilla pod in half and scrape out the seeds with the tip of a sharp knife.
  2. In a bowl, whisk the cream, the mascarpone, the sugar and the vanilla seeds.
  3. Start gently, then increase the speed to medium. Stop as soon as the cream becomes foamy and forms a peak on the whisk. Set aside in the fridge.
  4. Peel the mangos and cut half the flesh into thin slices. Mix the rest of the flesh in the blender to obtain a thick coulis. Set aside in the fridge.
  5. Cut the passion fruit in half and set aside in the fridge.


For the presentation:

  1. Top the pancakes with the cream mixture and fold in half.
  2. Sprinkle with pomegranate seeds, add the passion-fruit halves and the thin slices of mango placed in a fan shape.

Serve immediately.

The Chef's twist

You can replace the cream with warmed salted-butter caramel.