Ice cream-filled profiteroles
Step 1/4
- 3 eggs
- 1 pinch salt
- 1 tbsp sugar
In a clean bowl whisk together eggs, salt and sugar until foamy.
Step 2/4
- 250 ml milk
- 400 ml water
- 275 g flour
Add water and milk, whisking continuously. Next add the flour and whisk until you get smooth and lump-free crêpe batter.
Step 3/4
- 30 ml olive oil
Finally, mix in the olive oil and leave the crêpe mix aside to rest for 10-15 Minutes.
Step 4/4
Lightly grease the pan, evenly pour in approximately 100ml of batter and cook until golden brown from both sides. Enjoy with your favourite sweet OR savoury toppings.
in Berlin