RECIPES WITH ICE-CREAM
Crepes with cheesecake ice cream
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves: 10-15 crepes
Ingredients
For the crepes
600 ml STAMOU fresh cow’s milk
250 g all-purpose flour
4 medium eggs
50 ml sunflower oil or melted butter
1 tbsp granulated sugar
1 pinch of salt
10 g butter for the pan
For serving
STAMOU cheesecake ice cream
1 jar blueberry jam
6 Digestive biscuits, roughly crushed
1 pack of raspberries
Fresh mint leaves, for garnish
Method
- Add all the ingredients for the crepe batter to a blender and blend until smooth. Alternatively, whisk everything together in a bowl, using a hand whisk.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the batter to rest.
- Add a little butter to a non-stick frying pan, spread it evenly over the surface, and place over medium heat.
- Pour one ladle of batter into the pan and cook for about 1 minute on each side. Using a spatula, flip the crepe carefully.
- Repeat the process with the remaining batter.
- Serve with scoops of cheesecake ice cream, blueberry jam, and fresh raspberries.
- Garnish with fresh mint leaves and crushed Digestive biscuits.
Watch the video for the recipe here
@stamoudairy
