Preparation: Mix the ingredients and let the dough rest for two to four hours. Melt the chocolate in a bain-marie. In a skillet, prepare the thin pancakes with a bit of unsalted butter. Fill the pancakes with a scoop of vanilla ice cream. Roll the pancakes and pour the hot dark Belgian chocolate. Decorate with a bit of whipped cream.
17. Mar 2014 at 0:00 | Beata Balogová