Components
- 3/4 cup of tea milk
- Half a teaspoon of wheat flour
- One egg
- A small pinch of salt
- butter to grease the skillet
- 1/2 cup of fresh ice cream cream (tea)
- baked strawberry compote for serving
Ready state
- In a typical bowl, crack the egg and whisk lightly with a wire whisk (or a fork) just to combine the white and yolk. Pour in the milk and mix thoroughly. Slowly add the flour, stirring with the whisk after each addition to prevent clumping. Season with a pinch of salt. Alternatively, you can blend all the ingredients together in a blender if you prefer.
- Allow the dough to rest for a minimum of 20 minutes at room temperature. Alternatively, you can make the dough ahead of time and store it in the refrigerator.
- Place a non-stick frying pan (or pancake pan) with a 20 cm diameter base over medium heat. As it heats up, add approximately half a teaspoon of butter to melt.
- To prepare the crepes: stir the batter well. Using your right hand (if you’re right-handed), lift the skillet and, with your other hand, pour about half a cup of batter into the center of the pan using a ladle. Immediately swirl the pan in a circular motion to spread the batter evenly across the surface. Cook over medium heat. Once bubbles start to form and the batter begins to lift from the pan’s bottom, flip it with a silicone spatula to cook the other side.
- Place the crepe on a plate and repeat the steps with the remaining batter—coat the bottom of the frying pan with butter (or oil) using a paper towel each time you pour in more batter. Save.
- Put the ice cream in a large, deep bowl — the larger the bowl, the less the cream splashes when it lands.
- Whip the cream using a wire whisk for approximately 5 minutes until it begins to thicken and holds its shape, indicated by the marks left by the whisk. Be cautious not to overbeat, as this can cause the cream to turn into butter.
- Serve the crepes topped with the whipped cream and baked strawberry jam.
Please provide the text you would like me to paraphrase.
The crepe can be made up to three days ahead. Allow it to cool fully before layering the discs on a plate. Wrap with plastic wrap and store in the refrigerator. To serve, simply warm it briefly in a non-stick pan.
