Total time: 50 minutes
Prep time: 10 minutes, Cook time: 40 minutes
Ingredients for 6 people
1 1/2 cups of flour
1 tbsp of sugar
1.7 cups of milk
1 vanilla bean
1 1/4 heavy cream
2 tbsp of powdered sugar
1 pint of chefclub strawberry sorbet
Electric hand mixer
Ice cream scoop
Mix the milk, flour, eggs and sugar together until smooth. Draw lines of batter on a wok to give them a rounded shape and obtain crepe petals. Go over the lines several times to thicken them. Reserve the petals on parchment paper. Repeat the process to obtain about twenty petals.
Skewer 5 strawberries on the skewer then hold the skewer vertically and cut the strawberries into thin strips. Whip the heavy cream, the powdered sugar and the vanilla pod scraped with an electric mixer. Place the whipped cream in a ziplock bag then cut a lower corner to make a piping bag.
Make a point of whipped cream and stick 6 crepe petals on it, spacing them out to make a flower. Make a point of whipped cream in the center with 6 points around then decorate with 5 pieces of strawberries. Make a dot of whipped cream and start the process again, alternating petals, whipped cream and strawberries. Place 1 scoop of sorbet on the strawberries and flatten the top with the ice cream scoop. Add the rest of the petals, securing them with whipped cream. Repeat the process of whipped cream, strawberries and balls of sorbet on top. Sprinkle with powdered sugar and enjoy!