One of my all-time favorite recipes for a summer snack is both refreshing and invigorating with a spicy twist.<\/p>\n
Serves 4<\/p>\n
– Sugar: 140g
\n– Espelette Pepper: 90g
\n– Raspberries: 600g
\n– Water: 150ml
\n– Mint: 1 leaf<\/p>\n
– Buttermilk: 500ml
\n– Salted Butter: 50g
\n– Eggs: 2
\n– Flour: 225g
\n– Sugar: 3 teaspoons<\/p>\n
57 minutes<\/p>\n
35 minutes<\/p>\n
20 minutes<\/p>\n
Blend the raspberries and strain to remove the seeds. Add the Espelette pepper jelly and mix well. If there are clumps of jelly, don’t worry, they will dissolve in the next step.<\/p>\n
In a saucepan, heat the water and sugar until it reaches a syrup consistency. Add this syrup to the raspberry juice you prepared earlier.<\/p>\n
If you have an ice cream maker, use it to churn the mixture. Otherwise, place the mixture in a freezer-safe bowl and stir every 15 minutes.<\/p>\n
In a large mixing bowl, combine the dry ingredients: flour and sugar. Make a well in the center.<\/p>\n
Melt the butter. While stirring vigorously, add the eggs one at a time to the dry mixture. Continue by gradually adding the buttermilk and then the melted butter.<\/p>\n
Pour a ladle of batter into the center of a heated, buttered skillet (or a crepe maker, if available) and cook for about 1.5 to 2 minutes on each side.<\/p>\n
Place a scoop of sorbet on a slightly warm crepe. Add a mint leaf and\/or basil for decoration and to introduce a contrasting flavor. Enjoy your delicious treat!<\/p>\n\n\n