Sweet Crepes filled with Salcombe Dairy Honeycomb Ice Cream topped with warm Chocolate Sauce
With Shrove Tuesday approaching try something slightly different from the usual lemon and sugar, or if you can’t wait until then this can create a perfect dessert anytime!
A thin crepe with rich Devon ice cream, pieces of crunchy, chewy honeycomb and hot chocolate sauce.
The basic crepe (pancake) – Makes about 12
50g butter, plus more for cooking
100g plain flour
1 large egg
1 large egg yolk
Melt most of the butter in a small pan and leave it to cool slightly. Sift the flour into a large mixing bowl with a good pinch of salt. Scoop a well in the centre of the flour, then drop in the egg and the egg yolk. Pour in the milk, whisking gently as you go, then whisk in the melted butter. Set the batter aside for about half an hour.
For sweet pancakes, you can add 1 tbsp of caster sugar to the mixture and 2 tbsp of brandy. This will give a sweet, richer finish and is especially good for this dish.
Melt some butter for frying. Heat an 18-20cm crepe pan and brush it with a little melted butter. Stir the batter – it should be the thickness of double cream – and pour 50-60ml into the pan. Working quickly, tilt the pan so that the batter runs all over the surface, making a neatish round. The base should be covered in batter, but not quite thin enough to see through.
Let the crepe cook for a minute or so until the underside is golden in patches and comes easily away from the pan. Lift one edge up with a palette knife and flip it gently over. The base should be cooked in 1 minute, maybe less – but it will only cook in patches, not as evenly as the first side. Tip it carefully on to a plate. Brush the pan with a little more melted butter and continue until you have used all the batter
Layout the crepes on plates fill with balls of Salcombe Dairy Honeycomb Ice Cream, then fold over and cover with warm chocolate sauce.
The crepes can be made in advance, layered on baking parchment and lightly warm trough the oven or 20-30 seconds in the microwave.
This can also be made in advance and warmed up ready to use – serve extra in a jug for the chocoholics!
120g caster sugar
60g coco powder
Mix altogether in a small saucepan and place on a low heat to dissolve the sugar. Once dissolved whisk altogether until smooth while warming – this is now ready to serve or cool and keep in the fridge ready to reheat as required.
Our recipes are created by Tom Woods, Salcombe Catering Services