John Myers
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Ebbe for Hip Pancake Filled with White Chocolate Cream and Berry Ice Cream
The perfect ebbe for hip pancake filled with white chocolate cream and berry ice cream recipe with a picture and simple step-by-step instructions.
pancakes
- 2 Eggs
- 150 g Flour
- 1 pinch Salt
- 1 packet Vanilla sugar
- 1 tbsp Sugar
- 300 ml Milk
- 100 ml Mineral water
- Oil
White chocolate curd cream
- 300 g Chocolate white
- 400 g Cream
- 500 g Quark
Berry ice cream
- 80 g Powdered sugar
- 1 packet Vanilla sugar
- 200 g Cream
- 300 g Berry mix
pancakes
- Mix the flour, eggs, salt, vanilla sugar, sugar, milk and soda water in a higher bowl to form a thick cream. Then let it steep for about 10 minutes. Brush a 24-30 cm pan with a teaspoon of oil. Pour the cream with a small ladle, swirl to spread thinly in the pan. Bake for about 2 minutes on both sides.
White chocolate curd cream
- Melt the white chocolate and let it cool down well. Whip the cream and add the white chocolate while stirring. Then fold in the quark.
Berry ice cream
- Puree the frozen fruit (in a blender or with the hand blender). Whip the cream with the powdered sugar and vanilla sugar until creamy. Add the pureed fruit and keep beating until all the ingredients have blended together. Place in the freezer for 1 hour.
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