Crème Caramel Pancakes

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Vanilla Dream ice cream with crème caramel pancakes.

Mövenpick Vanilla Dream

For 4

8 pancakes
10 tablespoons caramel cream
A little icing sugar
4 scoops of Mövenpick Vanilla Dream
Seasonal red berries, e.g. strawberries
4 leaves of mint

For 8-12 thick pancakes:
200 g flour
4 pinches of salt
20 cl water
20 cl milk
4eggs

For the caramel cream:
200 g ground caramel
400 ml milk
80 g butter

8-12 thick crêpes - pancakes:
Mix the flour, salt, water and milk mixture and eggs to obtain a liquid batter. Cover and let stand at room temperature for 30 minutes. Cook the batter mix in small portions in a small amount of butter using a small non-stick pan, cooking both sides until they are golden in color.

Caramel cream:
Break the softened caramel into small pieces. Heat the milk. Add the caramel to the hot milk and allow to melt, stirring continuously, and remove from the heat. Thicken the mixture by adding butter, and leave to cool.

Plating:
Place the pancakes on plates, drizzle with caramel cream and dust with icing sugar. Decorate with red berries and mint leaves. Serve with a scoop of Mövenpick Vanilla Dream ice cream.