Dessert Crepe Cones
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 6 h.
Ready in
Ingredients
for
4
- For the mousse
- 2 cups Strawberries
- ½ cup sugar
- 1 Tbsp Powdered gelatine
- 2 Tbsps cold water
- 3 Tbsps very hot water
- ½ cup cream (48% fat)
- For the pancakes
- 1 cup all-purpose flour
- 1 Tbsp sugar
- 1 pinch salt
- 3 eggs
- 1 egg yolk
- 3 Tbsps melted butter
- ½ cup milk
- 1 Tbsp Strawberry liqueur
- ⅜ cup Sparkling water
- To serve
- Strawberry syrup
Preparation steps
1.
For the mousse: mash the strawberries roughly. Add the sugar and mix well. Leave to stand for 30 minutes.
2.
Sprinkle the gelatine over the cold water in a small bowl. Add the hot water and stir until the gelatine has dissolved.
3.
Stir the gelatine into the strawberries and chill until thickened and syrupy.
4.
Whisk the cream until thick and roughly fold into the strawberry mixture to create a marbled effect. Cover and chill for 2-3 hours until set.
5.
For the pancakes: beat together the flour, sugar, salt, eggs, egg yolk and 2 tablespoons melted butter in a mixing bowl.
6.
Gradually whisk in the milk and liqueur. Leave to stand for 1 hour.
7.
Heat a frying pan or crepe pan and put in a little butter to coat the base. While it is melting, stir the water into the batter.
8.
Pour a small ladleful of batter into the pan and tilt it so that the batter covers the base of the pan. When bubbles form, turn the pancake over and cook the other side for 20-30 seconds until set. Repeat the process until all the batter is used, adding a little more butter to the pan for each pancake.
9.
Arrange the pancakes in glasses, folding them as in the photo. Spoon in the mousse and drizzle with strawberry syrup.
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