Japanese Crepe Cone with Vanilla Ice Cream
Cook Time 10 minutes (+ refrigeration time)
100g plain flour
15g unsalted butter, melted
1 cup milk
300g dark chocolate
1 cup cream
1 tbsp icing sugar
1 cup fresh strawberries
Pinch of icing sugar
Shaved dark chocolate
Vanilla ice cream
Place eggs and sugar in a mixing bowl, sift in flour and whisk together. Add melted butter, then milk, whisking constantly to form a smooth batter. Let batter rest in the fridge, covered, for an hour. Use this time to prepare your chocolate sauce and strawberries.
Place chocolate, cream and icing sugar in a bowl over a double boiler and stir over low heat until
smooth, then remove from heat and set aside.
As the sauce cools, quarter the strawberries. Place in a small bowl and dust with icing sugar. Gently toss the sugar through the strawberries so that they are evenly coated.
Pour a ladleful of batter into a heated nonstick pan. Tilt the pan to distribute the batter until it has spread to make a thin crepe. Cook on a medium heat until the edges curl, then flip over a cook for another 30 secs - 1 minute.
Take one crepe, fold in half and roll into a cone. Slip into cone holder or similar shaped mould. Drizzle in the chocolate sauce, coating the sides of the crepe, then place a scoop of ice cream in the cone. Top with strawberries, shaved chocolate and a dusting of icing sugar.
Repeat the process for remaining batter and toppings.