Steps

• Start preparing your monster sweet soup by making pancakes: mix the flour, cocoa, and baking powder in a bowl. In a tall container, pour the egg, stir vigorously, and add the milk. Then pour the obtained liquid into the flour mix and stir until you get a smooth and lump-free batter. At this point, take an 18-20 cm (about 7-8 inches) non-stick pan and let it heat well. If you don’t have a good pan, brush it with butter or oil. Now pour a ladle of batter and let it cook over medium-high heat. There’s no need to flip the pancakes; otherwise, you won’t get the black color as seen in the photo. Once cooked on one side, you’ll see that the other side is also well cooked. With this quantity, you will obtain about 3-4 pancakes.

  

• Now focus on preparing the cream: pour 3-4 tablespoons of milk into a bowl with the flour and sugar and mix until everything is dissolved. Then pour the remaining milk into a saucepan with vanilla flavoring and the milk/flour/sugar mix. Let it cook, continuing to stir over medium-high heat until a thick cream is formed. At this point, turn off the heat and let it cool slightly.

  

• Now move on to plating, if it can be called that: you will need 4 dessert bowls. Cut the pancakes into strips, then place some strips at the bottom of the bowls. Pour the cream equally into the 4 bowls and finally decorate the top with more black pancake strips in a random way, even letting them hang out of the bowl 😛

  Finally, scatter some eyes here and there and serve. You can serve your monster soup well chilled; in that case, I suggest leaving it in the fridge for at least an hour before decorating and serving it.

  If you love HALLOWEEN recipes, take a look HERE.