Crepes Vanilla Ice Cream Chocolate (Printable Version)
Thin, golden crepes layered with cool vanilla ice cream and warm chocolate drizzle make a lush dessert.
# What You'll Need:
→ Crepe Batter
01 -
125 g all-purpose flour
02 -
2 large eggs
03 -
375 ml whole milk
04 -
30 g unsalted butter, melted
05 -
13 g granulated sugar (optional)
06 -
5 ml vanilla extract
07 -
1 pinch salt
→ Toppings
08 -
4 scoops vanilla ice cream
09 -
Chocolate sauce, as desired
10 -
Powdered sugar, for dusting
# Steps To Follow:
01 -
In a large mixing bowl, whisk together the flour and eggs until smooth.
02 -
Slowly pour in the milk while whisking continuously to form a lump-free batter.
03 -
Stir in the melted butter, vanilla extract, sugar, and a pinch of salt until well blended.
04 -
Allow the batter to rest at room temperature for 20 to 30 minutes to ensure the crepes are light and tender.
05 -
Heat a non-stick frying pan over medium heat and lightly grease it with butter. Pour in approximately 60 ml of batter, swirling to evenly coat the base. Cook each crepe for 1 to 2 minutes per side until golden, then repeat with remaining batter.
06 -
Fold each crepe into quarters and arrange on serving plates. Place a scoop of vanilla ice cream on or beside the crepe, drizzle with chocolate sauce, and finish with a dusting of powdered sugar.
# Notes and Tips:
01 -
Allowing the batter to rest improves crepe texture and flavour.