Pancakes aux potirons d'Halloween

Ingredients

  • 400 g de potiron, en dés
  • 1 œuf
  • 200 ml d'Alpro Boisson à base d'avoine
  • 2 c. à s. de sirop d'érable ou d’agave
  • 200 g de farine d'épeautre
  • 2 c. à c. de poudre à lever
  • 1 c. à s. d'épices pour pain d'épice
  • Beurre, margarine ou huile végétale
  • Sel
  • 100 g de chocolat noir (70%)
  • 60 ml d’Alpro Boisson à base d'avoine
  • 4 c. à s. de farine d'épeautre
  • Du sirop d'érable en plus pour la garniture

Preparation

  1. Cuisez les dés de potiron à la vapeur jusqu'à ce qu'ils soient tendres, puis égouttez-les et réduisez-les en purée à l'aide d'un blender (ou d'un presse-purée si vous n'en avez pas).
  2. Faites la pâte à crêpe. Mélangez la purée de potiron avecl'œuf, les 200ml de l’Alpro Boisson à base d'avoine et le sirop d'érable ou d'agave. Ajoutez la farine, la poudre à lever, les épices pour pain d'épices et une pincée de sel, puis fouettez ensemble jusqu'à obtention d'une pâte lisse. Réservez.
  3. Au tour de la pâte à toiles d'araignée en chocolat : Fais fondre doucement le chocolat dans un bain marie, mélange-le et laisse-le refroidir un peu avant d'y ajouter les 60 ml de boisson Alpro Avoine, la farine et l'eau. Mélangez la préparation jusqu'à ce que la pâte devienne uniforme et verse-la dans une poche à douille.
  4. Cuisez les crêpes. Chauffez un peu de beurre ou d'huile dans une poêle à frire et dessinez quatre petits pâtons d’environ 8 cm de diamètre chacun. Cuisez quelques minutes jusqu'à ce que le dessous soit doré.
  5. Que la fête commence ! À l'aide de la poche à douille, étirez délicatement les toiles en chocolat sur la face supérieure non cuite, retournez-les et achevez la cuisson. Continuez jusqu'à ce que toute la pâte soit consommée - vous devriez obtenir 20-25 crêpes en tout. Nappez de sirop d'érable à souhait. Diablement délicieux !
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