Fig Crêpe Pockets with Ice Cream
Fig crêpe pockets with ice cream is a recipe featuring fresh ingredients from the crêpe category. Try this and other recipes from Spoonsparrow!
Ingredients
- 140 g flour
- 1 egg
- a pinch of salt
- 100 ml milk
- 160 ml sparkling water
- 30 g melted butter
- 4 ripe figs
- 0.5 tsp butter
- 40 ml red port wine
- 2 ripe figs
- Chocolate ice cream
- Vanilla ice cream
- powdered sugar (for dusting)
Instructions
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1.
Whisk the flour with the milk, then stir in the egg, melted butter and salt; finally add the sparkling water. Let the batter rest for at least 30 minutes.
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2.
Wash the figs, halve them, briefly sauté on the cut side in butter, deglaze with port wine and reduce slightly.
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3.
In a lightly oiled crêpe pan bake nine very thin, barely browned crêpes. Cut one crêpe into strips; leave the others whole.
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4.
Place one fig half on each crêpe and fold them into pocket shape. Tie gently with a crêpe strip. Arrange on dessert plates, top each with a scoop of mixed ice cream and a fig half, then dust with powdered sugar before serving.
