Summer recipe: like a taco

• In a bowl, mix the flour, salt, and eggs. 
• Gradually add the milk while mixing to obtain a smooth batter. 
• Let it rest for 1/2 hour. 
• Heat the crepe maker. When it reaches the right temperature, make the crepes by pouring the batter with a ladle and smoothing it with the spreader.
• Using a cookie cutter, cut small circles and place them on a cylindrical object (for example: a rolling pin).
• Dry them in a fan-forced oven at 110°C for 30 minutes to obtain crispy discs. 
• In a saucepan, bring the cream and milk to a boil with the dried verbena. Turn off the heat and let it infuse for 10 minutes. 
• Soak the gelatin in a container with cold water. 
• Strain through a fine-mesh strainer and bring the mixture back to a boil. Remove from heat, add the softened gelatin sheets, whisk well, then add the white chocolate in small pieces and stir with a spatula until it's completely melted and the mixture is smooth. 
• Let it rest in the refrigerator for about two hours. When the cream is well set, whip it with a mixer until stiff peaks form. 
• Put it in a piping bag with a fluted tip. Keep refrigerated. 

Plating:

• Fill each taco with cream and decorate with some red berries and fresh verbena leaves. 

Enjoy!