400 ml milk
200 ml plain white flour
1 tsp. salt
Butter for frying
400 g fresh berries raspberries, strawberries, seabuckthorn, blueberries
500 ml oil, for deep frying
Icing sugar for serving
Vanilla ice cream for serving
In a bowl, combine eggs, milk, flour and salt. Beat with a whisk until smooth. Let the mixture rest for 10 minutes before cooking.
Melt a small amount of butter in a hot frying pan. Add approximately 70ml batter and cook the crepe on both sides.
Put the crepes on a plate.
Place two tablespoons of fresh berries in the middle of each crepe. Fold in the sides and then roll it into a tight roll, making sure that there are no holes in the roll.
Roll it first in beaten eggs, then in plain white flour, and finish it by rolling it in breadcrumbs.
Deep fry the crepe in hot oil, 160 degrees Celsius, until golden in colour.
Serve with ice cream and icing sugar.