Crepes served with a nice dollop of ice cream and fresh fruit or sauce is an often-overlooked dessert option, although it shouldn’t be! Crepes are prefect, especially for dinner parties, because they can be prepared ahead of time and then plated in a very short time. Bon appétit!
INGREDIENTS | SERVES 10
1 cup whole milk
3 tablespoons melted butter
1 teaspoon vanilla extract
2 teaspoons sugar
4 large eggs
¼ teaspoon salt
1 cup all-purpose flour
2 pints favorite ice cream
Decadence!
After cooking your crepe on one side and flipping it over, place a few fresh strawberries and a sprinkling of chocolate chips onto one half of the crepe. The chocolate will melt and become a wonderful gooey filling that will be fantastic with your ice cream!
DIRECTIONS
1. Combine the milk, butter, vanilla, sugar, eggs, and salt in a blender for 1 minute. Add in the flour and blend until very smooth. Place blender bowl in the refrigerator for 1 hour or more.
2. When ready to fry, remove batter from refrigerator and bring to room temperature. Heat a large skillet or griddle over medium-high heat. Ladle ½–¾ cup batter onto pan and spread by tilting the pan or using a silicone scraper to even the crepe. Cook for 30–45 seconds, until edges start to brown, then flip and cook another 30–45 seconds. Repeat with remaining batter.
3. Refrigerate prepared crepes until ready to serve, or use immediately.
Rewarm in microwave, if needed, then roll crepes into tubes and top with ice cream and other toppings, as desired.
