BERRY CRÊPES WITH VANILLA ICE CREAM

Name: BERRY CRÊPES WITH VANILLA ICE CREAM
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 TABLESPOONS + 40 g butter or margarine; 3 Eggs (size M); 100 g Flour; 1/4 l Milk; 7-10 Tbsp Salt; 40 g Sugar; 250 g Raspberries; 250 g Blueberries; 7-10 Tbsp Icing sugar; 4 scoops of vanilla ice cream; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 TABLESPOONS + 40 g butter or margarine
3 Eggs (size M)
100 g Flour
1/4 l Milk
7-10 Tbsp Salt
40 g Sugar
250 g Raspberries
250 g Blueberries
7-10 Tbsp Icing sugar
4 scoops of vanilla ice cream
baking paper

Directions

1
Melt 2 tablespoons of fat, let it cool down a little. Separate the eggs. Mix flour, milk, egg yolk and 1 pinch of salt to a smooth dough. Stir in the fat and let the dough swell for at least 10 minutes.
2
Select the berries, wash if necessary and dab dry. Beat the egg white until stiff, allow the sugar to trickle in. Fold the beaten egg whites into the swollen dough. Melt 20 g fat in a coated pan (24 cm Ø).
3
Add half of the dough and let it falter briefly at medium heat. Sprinkle half of the berries into it and continue baking for 1 minute. Slide the pancakes onto a baking tray lined with baking paper.
4
Bake the rest of the dough and berries in 20 g fat in the same way. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the 2nd rack from below for 12-15 minutes. Halve both pancakes and put them on plates.
5
Dust with icing sugar and serve with vanilla ice cream.