Time: 40 minuti più riposo
Difficulty: Facile

Ingredients for 4 people:
2 whole eggs
250 g whole milk
120 g Special Leavened products Molino Dallagiovanna gluten free
10 g baking powder for gluten-free desserts
100 g Sunflower seed oil
40 g sugar
Butter to grease the pan
For the ganache
250 g of chocolate 55% gluten free
180 g of fresh cream
30 g of sunflower oil - 100 g strawberries

Procedure
Shelled the eggs in a bowl and beat them with a whisk by hand, then add the oil and milk flush, continuing to mix with the whisk. Mount the mixture until it is clear.
Add the gluten-free yeast to the gluten-free flour and sifted everything in the bowl with the egg mixture, stir with the whisk to mix.
Now add the sugar, heat a large non-stick pan over medium heat (better if with a thick base) and, if necessary, grease with a little butter to spread on the surface with the help of kitchen paper. Pour a small ladle of preparation into the center of the pan, there will be no need to spread it.
When bubbles begin to appear on the surface and the base will be golden, turn it on the other side with a spatula, as if it were a crepes. or an omelette, then turn the other side to brown, after which the pancake will be ready. Continue with the rest of thedough and gradually arrange the pan cakes on a serving dish, stack them on top of each other.
For the glaze: heat the cream together with the gluten-free chocolate in a bain-marie, left on the stove, until both compounds will not be amalgamated and will be well melted at this point add the oil and continue to mix with a flat spoon, try not to use the whisk so that no air bubbles are formed.
Wash the strawberries and cut them to cubes completed with two tablespoons of ganache and a handful of strawberries.