Pinienkern Crêpes

Ingredients

• 80 g flour
• 2 tbsp sugar
• 1 packet vanilla sugar
• a pinch salt
• 150 ml milk
• 2 eggs (medium size)
• 40 g pine nuts
• clarified butter for frying
• 6 sprigs Mint
• 4 tbsp liquid honey
• limes
• 4 scoops ice cream (e.g., cherry flavor)
• mint (and lime for garnish)

Instructions

1. 1.

   Whisk flour with sugar, vanilla sugar, salt, milk and eggs. Let rest for 30 minutes.

2. 2.

   Meanwhile roast pine nuts in a pan. Set aside some for garnish. Finely chop the remaining pine nuts and stir into the batter. Cook thin crêpes in hot clarified butter.

3. 3.

   Tear mint leaves from the stems, finely cut larger leaves if needed, and mix with honey. Slice lime into thin rounds and add them. Arrange crêpes with ice cream and honey‑mint sauce. Serve garnished with remaining pine nuts, mint and lime.