Ice-cream sundae crepe

Combine two winning treats in one with this folded crepe.

Serves 4 • Ready in 30 mins

For the pancakes:

100g plain flour

2 eggs

300ml milk

Butter, for frying

For the filling:

500ml raspberry ripple ice cream 200g frozen mixed berries, defrosted

4tbsp pecans broken up, for sprinkling

8tbsp maple syrup

1 Put the flour in a bowl, add the eggs and milk and whisk to make a smooth batter with the consistency of double cream.

2 Heat a little butter in a 15cm non-stick frying pan. Pour in just enough mixture to cover the base of the pan, tilt to cover and cook for around 30 seconds until the base has set. Use a palette knife to flip over the pancake and cook for a further few seconds until golden. Repeat with the remaining batter mixture.

3 Place a couple of scoops of ice cream on to each pancake, then spoon over the berries. Fold over the pancake, sprinkle with pecans and drizzle with maple syrup.

Per serving: 692 cals, 42g fat,

15g sat fat, 68g carbs