Crêpe with Ice Cream and Toasted Cornmeal

Name: Crêpe with Ice Cream and Toasted Cornmeal
Yield: 6
Ingredients: 2 eggs; 1 1/4 cup of milk; 5 tablespoons of all-purpose flour; 1 tablespoon of cornstarch; 2 tablespoons of sugar; 1/2 teaspoon of baking powder; Toast; 1/2 package of cornmeal biscuits; 1 cup of whole milk; 2 tablespoons of chopped almonds; 6 balls of vanilla or chocolate ice cream

1
2 eggs
2
1 1/4 cup of milk
3
5 tablespoons of all-purpose flour
4
1 tablespoon of cornstarch
5
2 tablespoons of sugar
6
1/2 teaspoon of baking powder
7
Toast
8
1/2 package of cornmeal biscuits
9
1 cup of whole milk
10
2 tablespoons of chopped almonds
11
6 balls of vanilla or chocolate ice cream

Ingredients

1
2 eggs
2
1 1/4 cup of milk
3
5 tablespoons of all-purpose flour
4
1 tablespoon of cornstarch
5
2 tablespoons of sugar
6
1/2 teaspoon of baking powder
7
Toast
8
1/2 package of cornmeal biscuits
9
1 cup of whole milk
10
2 tablespoons of chopped almonds
11
6 balls of vanilla or chocolate ice cream

Directions

1
1 In a blender, beat the eggs, milk, flour, cornstarch, sugar, and baking powder until smooth but not too runny
2
2 Place spoonfuls of the batter onto a non-stick skillet with a 10 cm diameter, lightly greased with butter, and cook the crêpes on both sides
3
Toast
4
1 In a blender, blend the biscuits and whole milk
5
Add chopped almonds
6
2 Serve the crêpe with ice cream, toasted cornmeal, and chocolate syrup.