Crispy pancake with icecream and marinated strawberries

Lime green beans and green skin grate off. Lime squeezing. In a bowl, mix lime juice, lime zest, liqueur and 3 tablespoons of icing sugar. Carefully wash strawberries, remove crowns and cut strawberries into quarters. Make strawberries by lime marinade and leave at least 1 hour. Chop the almonds coarsely. Fry 50 g of butter in frying pan. In bowl, beat flour, salt, eggs and milk with whisk until smooth batter. Stir in the melted butter. Leave for 1 hour.

Remove ice from the freezer and let it soften slightly. Almond by stirring batter. Heat leftover butter in frying pan. Dilute 1/6 of the batter on the pan base and bake the flange until the top is dry, turn the flange and also bake the bottom until golden brown. Glide on board and keep warm under aluminum foil. In the same way, fry another 5 pancakes. Place 4 pancakes on six plates. In the middle of the bread roll 3 rolls of ice cream and distribute strawberries with marinade. Sprinkle with residual icing sugar and whip cream.