Flip omelets, scoop up fragile baked treats, and turn burgers with Le Creuset’s Revolution® Bi-Material Slotted Turner in Marseille Blue. Designed to improve even the toughest cooking tasks, Revolution® tools are made with a pliable combination of flexible silicone and rigid glass-reinforced nylon so they conform to the edges of pots and pans while retaining strength and durability. This Slotted Turner in black and Marseille Blue has an elliptical handle for comfort and control with grip rings. It has a rigid edge for breaking up ingredients and flipping, with a soft silicone edge for scooping. Use this slotted turner for flipping pancakes, scooping and turning turkey burgers, and breaking up ground beef for your next pot of chili.

Revolution® Bi-Material Slotted Turner (Marseille Blue) Details:

• Dual-material construction provides flexibility without sacrificing strength
• Made of black glass-reinforced nylon combined with Marseille Blue flexible silicone to provide the perfect balance of strength and flexibility
• Elliptical handle with grip rings increases comfort and control
• Heat-resistant to 482°F
• Dishwasher-safe
• Dimensions: 13.75” x 3.5”
• 5-Year Limited Warranty
• Item #: VE301-59

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Almond Pancakes with Chocolate Sauce

Serves 2-4

by Le Creuset

Ingredients

For the pancakes:

• 1 cup almond flour or fine almond meal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 2 tablespoons sugar
• 1-1/2 cups buttermilk
• 2 large eggs
• 1/2 teaspoon vanilla
• 4 tablespoons melted butter
• Vegetable oil for griddle

 For the chocolate sauce:

• 1/2 cup heavy cream
• 1/2 cup semi-sweet chocolate morsels
• 2 tablespoons butter at room temperature
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup slivered almonds, lightly toasted
• Confectioner’s sugar

Directions

In a large bowl, mix flours, baking powder, baking soda, salt, and sugar. In a separate bowl, whisk together buttermilk, eggs, vanilla, and butter. Make a well in the dry ingredients and pour in the wet ingredients. Stir together with a wooden spoon or silicone spatula until just incorporated. Set aside while you assemble the chocolate sauce.

In a small saucepan set over medium heat, bring cream to a simmer, then reduce heat to low. Stir in chocolate morsels, butter, cinnamon and salt until smooth. Remove from the heat and set aside, or keep warm over very low heat. The sauce will thicken as it cools.

Heat a griddle pan over medium heat and brush with oil. Scoop 1/4-cup portions of batter onto the griddle, fitting 4 to 5 cakes at a time. Cook until bubbles form on the surface and edges are set, about 3 minutes. Flip and cook until brown on the opposite side, about 2 minutes. If the outsides of the cakes are too brown before the insides are finished cooking, lower the heat. Remove to a plate and cover with foil, or hold in a warm oven. Continue cooking in batches until all of the batter is used.

Serve cakes drizzled with chocolate sauce and garnished with toasted almonds and sugar.