Stuffed crêpes with flambéed wild berries and Crème Chantilly with vanilla ice cream

Name: Stuffed crêpes with flambéed wild berries and Crème Chantilly with vanilla ice cream
Cook time: 50 min
Total time: 50 min
Yield: 5
Ingredients: 45 g + 1 tablespoon butter; 3 Eggs (size M); 100 g Flour; 250 ml Milk; 300 g Whipped cream; 1 package Sauce powder "Vanilla flavor" (without cooking); 1 Orange; 1/2 Lemon; 4 TABLESPOONS Cognac; 4 TABLESPOONS Raspberry Spirit; 250 g Forest berries; 5 scoops of vanilla ice cream; 7-10 Tbsp Icing sugar; 7-10 Tbsp Lemon balm

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 5

45 g + 1 tablespoon butter
3 Eggs (size M)
100 g Flour
250 ml Milk
300 g Whipped cream
1 package Sauce powder "Vanilla flavor" (without cooking)
1 Orange
1/2 Lemon
4 TABLESPOONS Cognac
4 TABLESPOONS Raspberry Spirit
250 g Forest berries
5 scoops of vanilla ice cream
7-10 Tbsp Icing sugar
7-10 Tbsp Lemon balm

Directions

1
Melt 20 g butter. Mix eggs, flour, milk and melted butter to a smooth dough. Heat some butter (approx. 5 g) in a frying pan and fry 5 crêpes from the dough.
2
Whip the cream and sauce powder with the whisk of the hand mixer until creamy. Halve the orange. Squeeze the juice from the orange and lemon. Melt 1 tbsp. butter in a pan, pour lemon and orange juice into the butter. Place the crêpes one after the other in the pan with the juice butter, flambé each with 1 shot of cognac and raspberry brandy
3
Place the berries in a second pan, flambé with 1 shot of cognac and 1 shot of raspberry brandy. Fill crêpes with cream and berries. Arrange crêpes on plates with 1 scoop of vanilla ice cream each. Dust with icing sugar and decorate with lemon balm