Crêpes with Strawberries and Chocolate
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Swiss Chocolate ice cream with mixed berry crêpes, raspberry coulis, mint leaves.
Mövenpick Swiss Chocolate
160 g seasonal red berries, e.g. raspberries, strawberries
A little icing sugar
4 tablespoons raspberry coulis
4 scoops of Mövenpick Swiss Chocolate
For 12 crêpes:
100 g flour
1 pinch of salt
1 tablespoon caster sugar
300 ml milk
3 eggs, beaten
Mix all the ingredients to form a batter with a smooth consistency.
Add the melted butter and mix in.
Leave the batter to stand for 30 minutes.
Form a thin crêpe by pouring a ladleful of the batter into a hot frying pan.
Mix the berries with a little icing sugar, sprinkle with lemon juice and leave to stand for a short while.
Place a crêpe on a plate.
Garnish with the berry mixture, fold and pour over the raspberry coulis.
Decorate with icing sugar and mint leaves.
Serve with a scoop of Mövenpick Swiss Chocolate ice cream.