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!
Serves: 10Hands-on: 40 minutesTotal: 40 minutesDifficulty: Medium
- 1 cup whole milk
- 3 Tbsp. melted butter
- 1 tsp. vanilla extract
- 2 tsp. sugar
- 4 large eggs
- ¼ tsp. salt
- 1 cup all-purpose flour
- 2 pints vanilla ice cream
- ¼ cup honey
- 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.
- 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.
- 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. Drizzle with honey.