LE REFUGE

1. Ricotta and white chocolate filled pancakes (4 servings)

Pancakes:

1. Mix the dry ingredients and make a well in the center.
2. Mix the liquids then add half to the center of the well. Mix.
3. Add the rest of the liquids.
4. Let stand 15 minutes.

Ricotta stuffing:

1. Mix the sugar with the vanilla, then add all the ingredients. Mix.

Strawberry sauce:

1. Mix all ingredients.
2. Let stand 5 minutes.
3. Cook over low heat until the liquid thickens slightly, about 7 minutes.

Assembling:

1. Stuff the ricotta pancakes and fold it in 4.
2. Put the pancakes in a baking dish with a knob of butter on each of them then cover.
3. Bake at 350 ° F for 10 minutes and serve with the coulis.

2. Apple and Cheddar Pancakes

Pancakes:

1. Mix the vanilla in the sugar.
2. Mix all dry ingredients (including the sugar) together in a bowl. Form a well in the middle of the dry mixture.
3. Whisk the egg in the buttermilk.
4. Add half the wet mixture to the dry. Whisk until most lumps are gone.
5. Add gradually the rest of the wet mixture and whisk.
6. When everything is combined, add the melted butter and whisk.

      *use butter in the bottom of the pan when cooking the pancakes.

Apples:

1. Melt butter in a pan at medium heat.
2. Add the cut apples, maple syrup, nutmeg and cinnamon.
3. Let cook until apples are caramelized. Make sure you stir a couple of times so it doesn't stick.

Assembling:

1. Stuck a couple of pancakes one on top of the other adding shredded cheese in between each layer.
2. Add caramelized apples on top with more cheese.
3. Add maple service if desired.

3. Chocolate Blinis, Spiced chantilly, poached pears and roasted hazelnuts

Chocolate Blinis

1. In a bowl, sift flour, baking powder and salt.
2. In a saucepan, melt the butter over medium heat. Using a whisk, stir in the cocoa and bring the mixture to a boil.
3. Remove from heat, add milk, brown sugar and egg. Mix well.
4. Pour this mixture over the dry ingredients and using a whisk, mix to obtain a homogeneous preparation.
5. Heat a skillet over medium heat. When hot, lightly brush with butter. Using a spoon, place a dough circle about 2.5 inches (6 cm) apart.
6. When small bubbles appear on the surface of blinis, using a spatula, flip them gently and cook for 2 minutes over low heat.
7. Remove the blini from the pan and keep warm.

* Chocolate blinis recipe comes from Canal Vie

Spiced chantilly:

1. Mix everything together in a pan except for the star anise and bring to a boil.
2. Transfer into a small container, add the star anise and place in the refrigerator for 8 hours minimum
3. Take out the star anise and whip until a whipped cream texture is obtained

Hazelnuts:

1. Place the hazelnut in a pan and cook in the oven at 300°F until golden.
2. Chop the hazelnuts in small pieces

Poached Pears:

1. In a big pan, melt the butter. Then add everything except the pears and bring to a boil.
2. Afterwards, add the pears which have been pealed and cut into 4 pieces.
3. Place in the oven at 350 °F for around 20 minutes or until the pears have caramelized making sure to stir a couple of times while they cook.

Assembly:

1. Place the blinis, chantilly, pears and hazelnuts on the plate.
2. As a finishing touch, add pieces of Toblerone on top

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Happy Cooking!