Cêpes with coconut ice cream and warm chocolate sauce

Name: Cêpes with coconut ice cream and warm chocolate sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 20 g + 1 tablespoon butter; 75 g Flour; 1 TABLESPOON Sugar; 1 pinch Salt; 2 Eggs (size M); 225 ml Milk; 100 g Dark chocolate; 200 ml Coconut Ice Cream; 1 TABLESPOON Grated coconut for sprinkling; 7-10 Tbsp Oil

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

20 g + 1 tablespoon butter
75 g Flour
1 TABLESPOON Sugar
1 pinch Salt
2 Eggs (size M)
225 ml Milk
100 g Dark chocolate
200 ml Coconut Ice Cream
1 TABLESPOON Grated coconut for sprinkling
7-10 Tbsp Oil

Directions

1
Melt 20 g butter. Mix 75 g flour, sugar, salt and eggs. Stir in 100 ml milk. Gradually stir in butter. Let the dough swell for about 20 minutes. Grease a pan (approx. 15 cm Ø) with oil in portions.
2
Put about 1/8 of the dough into the pan. Bake one side until golden brown, turn the crêpe over and finish baking. Bake the rest of the dough in the same way. Let the baked crêpes cool down.
3
In the meantime heat 125 ml of milk. Chop the chocolate and add to the milk with 1 tbsp. butter. Melt while stirring. Remove the pot from the stove. Let the ice cream thaw, spread on the crêpes. Fold the crêpes into quarters.
4
Serve immediately with chocolate sauce on plates. Sprinkle with coconut flakes.