Chocolate ganache and butterscotch crepe cake with peaches, plums and granadilla pulp

For the pancakes, mix all of the ingredients together with an electric mixer until a smooth batter forms.Cover it with plastic wrap and set aside for 1 hour before using.

For the ganache, add the chocolate and cream to a glass bowl. Gently melt over a water bath until the mixture is smooth. Set aside and allow to cool at room temperature until thick and spreadable.

For the butterscotch cream, melt the butter, sugar, vanilla and the 60ml (¼ cup) cream together in a saucepan. Heat gently until melted and then turn up the heat, allowing it to bubble for a minute. Remove from the heat and allow to cool completely. When the mixture has cooled and thickened, whip up the 170ml ( cup) cream until stiff peaks form, pour in the butterscotch while whisking. The cream should be stiff but spreadable.

Heat a small to medium frying pan over medium heat. Spray it with nonstick cooking spray and ladle in some of the pancake batter to form a thin layer in the pan. Cook for 1 – 2 minutes before flipping over and cooking it for a further 30 seconds. Repeat with the rest of the batter until you have 12 – 15 pancakes. Allow them to cool completely.

To assemble the crepe cake, place a pancake on a large plate or cake stand. Spread a dollop of the cooled ganache on top and add another pancake on top. Repeat the layering process with the rest of the pancakes.

Spread the butterscotch cream on top and garnish with sliced fruit, granadilla fruit pulp and fresh mint leaves.