Put the biscuits in a small food bag and crush with a rolling pin into fine crumbs.
Spread each crêpe with a generous amount of Wild Blueberry Conserve.
Top with 3 small scoops of vanilla ice cream. Sprinkle with chocolate biscuit crumbs and a few sprigs of fresh mint.
Roll up the crêpes, dust lightly with icing sugar and eat straight away or freeze for up to 1 week.
Thaw at room temperature for 10 minutes before eating.
A simple, fun pudding to make at a Pancake Party. For a more adult pudding add a splash of cassis to the Wild Blue Berry Conserve before spreading on the crêpes.
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