Ice Cream Crepes with Fresh Berries

Farmers East Coast Creamery Signal Hill Orange Sunrise Ice Cream Crepes with Fresh Berries

Ingridients:

• 1x1.5 Litre Farmers East Coast Creamery Signal Hill Orange Sunrise
• 6x10” French Crepes Fresh or Frozen
• 250 ml Whipped Central Dairies / Farmers 35% Whipping Cream
• Fresh assorted Seasonal Berries
• Strawberry sauce

Method:

• Fill Centre of French Crepe East Coast Creamery Signal Hill Orange Sunrise with and roll into a cone shape these may be made ahead of time and Frozen
• Place in centre of plate when ready to serve drizzle with strawberry sauce and garnish with piped whipped Central Dairies / Farmers 35% Whipping Cream and fresh seasonal berries

Crepe Shells

Ingridients:

• 1/4 cup all-purpose flour
• 7 tablespoons milk
• 1 large egg
• 1/2 tablespoon vegetable oil
• 1 pinch salt
• as needed vegetable spray or oil

Combine flour, milk, egg, oil, and salt in a blender or food processor. Blend into a smooth batter, stopping motor a few times to scrape down the sides of the bowl. Cover and refrigerate batter for 1 hour. Blend batter well before making crepes.

Over moderate heat, lightly oil a preheated, 6-inch, nonstick sauté pan. Add enough batter to make a thin coat, tilt pan so batter forms a thin, even covering over bottom of sauté pan. Cook each crepe until it sets, about 45 seconds, flip over and cook other side for 30 seconds.