Quince crepes with vanilla ice cream and powdered sugar

This quince crape dessert can be either served hot or cold. Personally, I think that when heated, this dish is stunning. I also love when my vanilla ice cream melts over the quince crapes.

Take a medium size stainless steel cooking bowl and place the flour, salt and sugar in the bowl. Add the melted butter, milk and eggs and mix together until you have a smooth thin batter. Strain you crape mix through a fine strainer.

Rest the batter for 1 hour in the refrigerator prior to use.

Heat two crape pans on the stove top and melt a small amount of butter before placing a small amount of batter to just cover the bottom of the pan and cook the batter on both sides until lightly browned.

When all the batter has been used up, it is time to make your quince pancakes.

Place the quince and maple syrup into a large frying pan and bring to a simmer. Place 6 thin crapes into the warm syrup then place the crapes onto your serving plate. Spoon some of the quince and syrup over the crapes and top off the dish by adding a big scoop of vanilla ice- cream and dust the plate with powdered sugar.

2 cups of quince

1 cup maple syrup

½ cup sugar syrup (half sugar/half water)

1 teaspoon chopped mint

½ pound plain flour

Pinch salt

1 ounce castor sugar

2eggs

1 pound milk

2 ounces butter

Butter for cooking the crapes

2 ounces icing sugar

1 pound vanilla icing sugar