Coconut crêpes with chocolate ice cream and cherry sauce

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
4 3
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 1 glass (720 ml, drained: 460 g) Cherries without stone
  • 1 TABLESPOON Cornstarch
  • 1 package Vanillin sugar
  • 1 piece(s) Lemon peel
  • 1 Cinnamon stick
  • 2 Eggs (size M)
  • 75 g Flour
  • 1 package Sauce powder "Vanilla flavor
  • 150 ml Mineral water
  • 75 ml Milk
  • 2 TABLESPOONS Sugar
  • 1 pinch Salt
  • 2 TABLESPOONS Coconut flake
  • 20 g Butter or margarine
  • 4 balls of chocolate ice cream (approx. 50 g each)
  • 7-10 Tbsp flakes or chips of coconut

Directions

  1. 1

    For the sauce, drain the cherries and collect the juice. Mix 1 tablespoon of juice and cornstarch. Boil up the rest of the juice, vanilla sugar, lemon peel and cinnamon stick. Stir in the starch and bring to the boil again.

  2. 2

    Remove lemon peel and cinnamon stick. Fold in the cherries. Beat the eggs until frothy. Stir in flour, sauce powder, mineral water, milk, sugar and salt. Add grated coconut. Heat the fat in a pan.

  3. 3

    Fry 4 golden yellow crépes from the dough one after the other. Arrange one crépe, one scoop of ice cream and some sauce on each plate. Sprinkle with coconut flakes or shavings.

Nutrition Facts

KCAL
420 kcal
CARBS
61 g
FATS
15 g
PROTEINS
9 g

Categories & Tags

Dessert