Pancakes filled with red fruit compote and chocolate ice cream

Name: pancakes filled with red fruit compote and chocolate ice cream
Total time: 40 min
Yield: 4
Ingredients: 250 gram flour; 2 egg; 500 ml milk; 50 gram butter; 1 business suit raspberry; 1 business suit blueberry; 4 tablespoon cr? me the cassis; 4 tablespoon sugar; 500 ml chocolate ice cream

Ingredients

Directions

Put the flour in a bowl with a pinch of salt and break the eggs above it.
Pour in the milk and beat everything with the hand mixer to a smooth and liquid batter.
Heat a knob of butter in a frying pan.
Pour some batter into the pan with a ladle and let it flow over the whole pan base by turning the pan over the fire.
Fry the pancake over medium high heat until the top is almost dry and the underside is golden brown.
Turn the pancake carefully with a spatula and fry the other side golden brown.
Let the pancake slide on a hot plate and bake 8-10 pancakes from the rest of the batter.
Keep them warm during baking by placing the plate in a warm oven at 100 ° C.
Cover the pancakes with aluminum foil to prevent drying out in the oven.
Meanwhile, make the compote.
In a pan, bring the frozen raspberries and berries to the boil with 100 ml of water and simmer for 5 minutes.
Stir in the creme the cassis and the sugar and let everything simmer for a while until it becomes a thick compote.
Put a bar of warm compote on each pancake and roll up the pancakes.
Halve the rolls and place three rolls on each plate with a roll of roll chocolate ice cream next to it.