Garnish at the bottom of the dish
1/4 cup Brown sugar
1/3 cup Semi-salted butter
1 can Peach in syrup, half drained
(fresh peaches in season or pears could also be used)
1 Jar Nutra-Fruit Maraschino Cranberries (syrup and fruit)
2 cups Flour
2 tbsp. Baking powder
2 tbsp. Half-salted butter, softened
2/3 cup Sugar
1 cup Milk
1/4 cup Peach syrup
1/3 cup Diced peaches
PREPARE THE CREPE MACHINE
In a bowl, combine the flour and baking powder, mix and set aside.
In another bowl, mix the eggs, sugar and vanilla. To book
In the microwave, melt the butter for 30 sec. and the chocolate and cranberry spread 60 sec. * The mixture should be liquid but not boiling.
Add the butter and the milk-melted cranberry chocolate spread then mix well and add to the egg mixture.
Combine the two bowls and mix well. Add frozen blueberries.
Use a non-stick skillet. Over medium heat, melt a small amount of butter and cook pancakes using about 70 ml or 1/3 cup of the mixture. Prepare at least 7 pancakes for the cake.
You can use an ice cream scoop to evenly portion. Spread gently to create a uniform disc of about 8 inch diameter.
Place cooked pancakes on parchment paper to cool completely.
* Pancake mix as well as pancakes can be made in advance.
ASSEMBLING THE CAKE
In a bowl, whip the cream until a soft peak is obtained, then add the powdered sugar and whisk until a stiff peak is obtained. Put the whipped cream in a pastry bag and refrigerate until the cake is assembled.
Melt 212 ml of chocolate and cranberry spread in the microwave until obtaining a consistency of chocolate ganache.
Place a first crepe at the bottom of a presentation tray. Brush with the spread and repeat with the 7 pancakes, taking care not to put any spread on the last one. Press lightly and let cool.
Using a pastry bag, cover the top of the cake with whipped cream. Roughly chop the Cadbury mini eggs and place them on the cream. Add a few cranberries coated with dark chocolate.
TO SERVE , HAPPY EASTER !