Crêpe packet with vanilla ice cream, chocolate sauce and pecan nuts

Name: Crêpe packet with vanilla ice cream, chocolate sauce and pecan nuts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g Flour; 7-10 Tbsp Salt; 275 ml Milk; 2 Eggs (size M); 2 TABLESPOONS Oil; 1 TABLESPOON Orange liqueur; 50 g Pecan kernels; 75 g Dark chocolate; 20 g Butter; 4 TABLESPOONS Whipped cream; 30 g Caramel spread; 10 g clarified butter; 4 Fruit gum cords; 8 k

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g Flour
7-10 Tbsp Salt
275 ml Milk
2 Eggs (size M)
2 TABLESPOONS Oil
1 TABLESPOON Orange liqueur
50 g Pecan kernels
75 g Dark chocolate
20 g Butter
4 TABLESPOONS Whipped cream
30 g Caramel spread
10 g clarified butter
4 Fruit gum cords
8 k

Directions

1
Mix flour, 1 pinch of salt and milk in a bowl. Stir in eggs, oil and liqueur and let the dough swell for about 30 minutes. Coarsely chop the nuts and roast them lightly in a pan without fat. Take out and let cool down.
2
Roughly chop the chocolate. Melt butter, chocolate, cream and spread at medium heat while stirring. Let the sauce cool down.
3
Heat the clarified butter in portions in a pan (approx. 22 cm Ø). Bake 8 pancakes from the dough. Let the pancakes cool down, preferably for about 30 minutes.
4
Cut the cords in half. Place one scoop of vanilla ice cream in the middle of each crêpe and drizzle with 1 tablespoon of chocolate sauce. Spread 2/3 of the chopped nuts on the crêpes and tie them together with the strings to form packets.
5
Serve the packet immediately with the remaining nuts and sauce.