Crepes & Ice Cream
By Ross McKenzie, Toronto NSW
Ingredients:
  • 2 cups milk
  • 3 eggs
  • 1 cup plain flour, sifted
  • 80mL Exotic Ginger Syrup (see below)

Method:
  1. Whisk milk and eggs together in a medium size bowl
  2. Add flour and whisk until combined
  3. Fry in a lightly oiled frypan
  4. Serve the crepes warm with vanilla ice cream and Exotic Ginger Syrup 

Optional: sprinkle with chopped nuts   

Exotic Ginger Syrup:

By Ross McKenzie, Toronto NSW
Ingredients:
  • 70g ginger, with skin
  • 1 1/2 cups water
  • 1 cup sugar
  • 1 level tsp Vissot Cambodian Curry paste
  • 1 pinch salt
Method:
  1. Cut the ginger into thin slices (no need to peel) and then cut the slices into thin strips
  2. Add all ingredients to a medium pot about 15-20cm wide (stainless steel pots are best; do not use reactive pots such as aluminium)
  3. Boil on medium heat for 20-25 min (20 min for a larger pot and 25 min for a smaller pot), stirring occasionally (boiling longer will make a thicker syrup but it may crystallise when it cools)
  4. Strain in a fine-mesh strainer
  5. Makes about 3/4 of a cup (180 mL) of syrup

Alternative:
- Dissolve 1 level teaspoon of Vissot curry paste with 1 teaspoon of hot water and stir into 160 mL of ready-made ginger syrup (some Woolworths stores sell ginger syrup)

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