Filter
Reset
Sort ByRelevance
Adrienne Lane
Pancakes filled with red fruit compote and chocolate ice cream
Share
Tweet
Pin
Whatsapp
Print
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.
-
30 minMain dishbeef broth tablet, pork fillets, spice mix, baking and roasting, mushrooms, baby potatoes, thyme, Cherry tomatoes,stew with pork fillet and mushrooms
-
20 minMain dishonion, zucchini, traditional olive oil, pesto alla Genovese, Quorn pieces, Tortilla wraps, rucolasla melange,pestowraps
-
35 minMain dishstuffed lamb loin, olive oil, fresh mint, sugar, Red wine vinegar,stuffed lamb loin with mint sauce
-
25 minMain dishfresh mussels, shallot, zucchini, traditional olive oil, dry white wine, cognac, creme fraiche, fresh thyme, cognac,French mussels
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it