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Tyrolean pancake recipe by Chef Tenailleau

Tyrolean pancake recipe by Chef Tenailleau

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Tyrolean Pancakes

Bruno Tenailleau is a genuine champion. Here he reworks the traditional blueberry Tyrolean pancake and treats us to a breathtaking recipe that is as easy to make as ordinary pancakes!

For 4 people:

170 g. of flour
3 eggs
30 cl of milk
50 g. of ground almonds
12 g. of baker´s yeast
30 g. of butter
2 soup spoons of oil or butter for cooking
150 g. of chocolate (broken in a blender or with a chopping knife)
20 cl of fruit liqueur


In a round-bottomed bowl, make a well in the flour mixed with the powdered almond and yeast.
Add the egg yolks, the melted butter and mix using a whisk while adding the milk.
When you have made a paste, add the chocolate that has been chopped in the blender.
Beat the egg whites with a pinch of salt and ""tighten"" the whites by mixing them with 50 g of caster sugar to get a firm and homogenous mixture.
Incorporate this into your paste.
Now you simply add the fruit spirit of your choosing, but avoid spirits that are very strong!
The chef´s advice:
Use a blini pan to cook the pancakes. Your pancakes will rise and be more pleasant to eat if they are not too big.


Bruno Tenailleau is an extraordinary chef. First prize winner of the international dessert prize, he conducts his gastronomic research on a daily basis. Watching him work is very impressive: he composes, he assembles, he plays with textures and contrasts, and works his recipes like a musician or a perfume blender. A real champion! And yet, he is willing to offer us some of his best recipes.
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