Ice Cream Filled Crepe Sacks

step 1 and 2

Peel 2 oranges removing both the skin and white pith, halve and slice.

step 3

Juice the third orange into a small saucepan and bring to a boil along with the syrup. Simmer until slightly syrupy. Remove from the heat and let cool.

step 4

For the crepes, whisk the milk into the flour until smooth. Add the eggs, melted butter, sugar and salt and whisk to combine. Cover and let stand, 10-15 minutes. Heat a little butter in a pan, pour in a ladleful of batter and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter to make 4 thin crepes. Place on a plate and let cool.

step 5

Place one crepe on each of 4 plates.

sTEP 6

Put a scoop of ice cream in the center of each crepe.

sTEP 7

Pull the edges up to enclose the ice cream and shape into small sacks.

step 8 (Figure 9)

Tie each with each 1-2 herb stalks.

STEP 9 (Figure 10)

Place the orange slices on the plates.

step 10 (Figure 8)