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Romantic Recipes
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Vanilla Ice Cream Crepes With Strawberry Sauce
Crepes are tissue-thin pancakes that can be used to make any
number of delicious desserts. In this recipe, you will fill
crepes with ice cream and smother with Strawberry Sauce and
whipped cream.
I pint strawberries, washed
6 tablespoons water
2 tablespoons granulated sugar
3 cups vanilla ice cream
4 cups whipped cream
Crepe Shells
1/4 cup all-purpose flour
7 tablespoons milk
1 large egg
1/2 tablespoon vegetable oil
1 pinch salt
as needed vegetable spray or oil
Combine flour, milk, egg, oil, and salt in a
blender or food processor. Blend into a smooth batter, stopping
motor a few times to scrape down the sides of the bowl. Cover
and refrigerate batter for 1 hour. Blend batter well before
making crepes. Over moderate heat, lightly oil a
preheated, 6-inch, nonstick sauté pan. Add enough batter to make
a thin coat, tilt pan so batter forms a thin, even covering over
bottom of sauté pan. Cook each crepe until it sets, about 45
seconds, flip over and cook other side for 30 seconds.
Place cooked crepe on waxed paper or clean, dry surface. Do not
stack crepes while hot. Cooled crepes may be stacked, wrapped in
aluminum foil, and refrigerated for a few days or frozen for a
few months. If frozen, thaw in refrigerator for 6 hours before
use.
Pick stems off strawberries and slice; place in mixing bowl with
sugar and water. Lay crepes out flat and place a scoop of ice
cream in middle. Roll up crepes and place on plates. Smother
with strawberries and sauce. Garnish with whipped cream and
serve immediately.
Yield: 4 servings |
