Pancakes with ice cream and blueberries

Sift the flour over a bowl and make a well in the middle. In a different bowl, mix the eggs with the milk.

Pour the milk mixture into the dimple of the flour, stir to a smooth batter and leave to rest for about 30 minutes.

Grease a frying pan with butter, heat on medium height and bake 8 thin pancakes.

Let the pancakes cool and scoop the ice cream and berries. Roll up the pancakes, wrap them in aluminum foil and place in the freezer for at least 1 hour.

Grate the pancakes on the barbecue for 2-3 minutes just before serving so that they are warm from the outside and the ice is still frozen. Serve immediately.