All the family can help make these fun crêpes or make a batch ahead and freeze for Pancake Day or for Christmas morning!
- 2 Chocolate chip cookies
- 4 Large French crêpes, see our French Crêpes recipe
- 8 tbsp Bonne Maman Wild Blueberry Conserve
- 500ml Carton of good quality vanilla ice cream
- Fresh mint sprigs
- Icing sugar, to serve
1Put the biscuits in a small food bag and crush with a rolling pin into fine crumbs.
2Spread each crêpe with a generous amount of Wild Blueberry Conserve.
3Top with 3 small scoops of vanilla ice cream. Sprinkle with chocolate biscuit crumbs and a few sprigs of fresh mint.
4Roll up the crêpes, dust lightly with icing sugar and eat straight away or freeze for up to 1 week.
5Thaw at room temperature for 10 minutes before eating.