Coconut crepes with chocolate ice cream and cherry sauce

For 4 people
  • 1 glass (720 ml, drainer: 460 g ) Cherries without stone
  • 1 EL Cornstarch
  • 1 packet vanillin sugar
  • 1 piece (s) Lemon peel
  • 1 cinnamon stick
  • 2 Eggs (size M)
  • 75 g flour
  • 1 packet Sauce powder' Vanilla flavor '
  • 150 ml Mineral water
  • 75 ml Milk
  • 2 EL Sugar
  • 1 pinch Salt
  • 2 EL Desiccated coconut
  • 20 g butter or margarine
  • 4 balls of chocolate ice cream (approx. 50 g each)
  • desiccated coconut or chips
35 minutes
easy
1.
For the sauce, drain the cherries while collecting the juice. Mix 1 tablespoon of juice and cornstarch. Bring the remaining juice, vanilla sugar, lemon zest and cinnamon stick to the boil. Stir in the mixed starch and bring to the boil again.
2.
Remove the lemon peel and cinnamon stick. Fold in the cherries. Beat the eggs until frothy. Stir in flour, sauce powder, mineral water, milk, sugar and salt. Add desiccated coconut. Heat the fat in a pan.
3.
Bake 4 golden yellow crepes one after the other from the dough. Arrange a crepe, a scoop of ice cream and a little sauce on a plate. Sprinkle with coconut flakes or shavings.
1 person approx.:
  • 420 kcal
  • 1760 kJ
  • 9 g protein
  • 15 g fat
  • 61 g carbohydrates

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