To prepare the filling, spoon the crème fraiche, cream and Siúcra Icing Sugar into a bowl and whisk well until thick. Add drops of rosewater to taste.

To make the pancakes, combine the flour, ground almonds, baking powder, nutmeg and Siúcra Light Golden-Brown Sugar in a large bowl.

Mix the eggs, milk and almond extract together in a jug and make a well in the centre of the dry ingredients, pour in and whisk well to form a thick batter. Add in the raspberries and mix.

To cook the pancakes, heat oil and butter over a medium heat in a large frying pan, once hot, place spoonful’s of batter into the pan, cook for about 1-2 minute. Flip over when bubbles start to rise and cook for a further minute.

For the filling, whisk together all ingredients until a thick cream forms.

To assemble, sandwich 3 pancakes together with the filling. Sprinkle a few rose petals in between, add the raspberries and dust with Siúcra Icing Sugar. Pour / spoon some melted chocolate over each stack of pancakes and top with rose petals.