RECIPE: Sweet Pizza Pancake with Berries and Basil

prep time: 45 mins  |  Grill TIME: 2 mins   |  servings: 4 pizzas


  • 750 g fresh mixed berries (e.g. strawberries, blackberries, raspberries, blueberries, currants, etc.)
  • 100 g sugar in total
  • 250 g Mozzarella cheese
  • 3 eggs
  • 150 ml milk
  • Pulp of 1 vanilla pod
  • 100 g flour
  • Approx. 2 tbsp. clarified butter for baking
  • Approx. 50 g brown sugar for sprinkling


  1. Clean and wash the berries, depending on their size cut the strawberries in halves or quarters. Mix all the berries together, finely puree one third with 50 g of sugar and sieve. Set the remaining berry mix aside. Slice the Mozzarella cheese and cut it in halves. 
  2. Break the eggs for the dough. Mix the yolks with milk, vanilla pods and flour until smooth. Whisk the egg whites with sugar until firm and fold in. 
  3. Heat up the STAUB crêpe pan and grease with some clarified butter. Add about a quarter of the dough to the pan and distribute equally with a damp distributor. Bake the crêpe for about 1 minute and turn using a spatula, remove pan from stovetop.
  4. Pre-heat the oven grill. Spread some berry puree on the pancake and cover with Mozzarella pieces. Spread a part of the berry mix you set aside and generously sprinkle with brown sugar. Slide pan under the hot grill and gratinate for about 2 minutes.
  5. This “pizza” gets an even more sophisticated flavor if you add homemade sweet basil pesto.
  6. Add freshly plucked leaves of one bundle of basil, 50 g roasted pine seeds, 100 mL mild olive oil, 1 tsp. powdered sugar and juice of 1/2 a lime to a tall cup and puree with a blender until smooth. Then add 50 g finely grated white chocolate, and it’s done!

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