Citrus crepes with homemade lime ice cream

Ingredients
(Crepe batter)

200ml water
3 whole eggs
120g flour
60 ml melted batter
1 table spoon caster sugar
Pinch salt
1 tsp vegetable oil ( for greasing pan)

Cherry sauce
100g caster sugar
100g butter
50 ml kirsch
300g cherries (stones removed)

To make Crepes
Mix all ingredients for the batter in a bowl & whisk until smooth. Allow the batter to rest for one hour at room temperature

Heat the small non stick pan. lightly coat with vegetable oil .Pour a small ladleful of batter and swirl about to spread evenly. cook for 30 seconds and flip. Cook for another 10 seconds and remove .lay the crepe out flat so it can cool.repeat until all batter used up.

Cherry sauce
Place castor sugar in heavy bottom pan over medium heat and cook until golden .remove the pan from heat add butter and mix with a wooden spoon until completely melted

Place pan back on heat and flame in kirsch. Add cherries and flambé reduce sauce until it coats back of spoon serve on crepe and place a scoop of ice cream on top

To serve
Fold crepes and warm them lightly in the cheery sauce so that they absorb sauce. Serve the crepes top with the ice cream

Method
Cut each chicken breast into four pieces. Place chicken breasts between waxed paper and pound with mallet until they are 1/4 inch thick.

In center of each piece place bread crumbs, mozzarella and parsley. Roll and secure with toothpicks.

In frying pan over medium heat, sauté rolled chicken in olive oil and garlic for a few minutes until golden brown.

Add wine, reduce heat, cover and cook 5 minutes. Sprinkle with lemon juice.

If you have questions and comments, please email them to Chef Philip John Golding Philip@yats-international.com.

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