Chocolate gannache and butterscotch crepe cake

1. for pancakes:
mix all ingredients together with electric whisk until smooth batter forms

2. cover with plastic wrap and set aside for 1 hour before using

3. for ganache:
add chocolate and cream to glass bowl, gently melt over water bath until mixture is smooth. (you do it this way so that chocolate does not separate)

4. set aside and allow to cool to room temperature and become spreadable

5. for butterscotch cream:
melt butter, sugar, vanilla and 60ml cream together in saucepan

6. heat gently until melted and then turn up heat allowing it to bubble for a minute

7. remove from heat and allow to cool completely

8. when mixture has cooled and thickened, whip up 170ml cream until stiff peaks form, pour in butterscotch while whisking

9. cream should be stiff but spreadable (do not over whisk and separate)

10. heat small frying pan (non stick frying pan!!!) over medium heat, spray with non-stick cooking spray and ladle in some pancake batter to form a thin layer in the pan.

11. cook for 1 to 2 min before flipping over and cooking for a further 30sec.

12. repeat until all batter has been used (12 - 15 pancake usually) *this thin version of pancake is a South African pancake and is eaten with cinnamon sugar on cold days on its own.

13. to assemble:
place pancake on large plate, spread dollop of cooled ganache over pancake and add another pancake and repeat until all pancakes are used.

14. spread butterscotch cream on top and garnish with slice fruit and pulp