Crepes With Ice Cream And Chocolate Sauce Recipes

Steps:

• In a large bowl, whisk together the flour, sugar, and salt, and set aside. In a small saucepan, warm the milk over low heat. Add the warmed milk and butter to the flour mixture, followed by the eggs and the rum. Use an immersion blender to mix the batter until thoroughly combined. Cover the bowl with plastic wrap and let rest at room temperature for at least 1 hour, or in the refrigerator overnight.
• To make the crepes, spray an 8-inch saute pan with grapeseed oil spray, wipe it clean, and turn the heat to high. (You'll know the pan is ready when it just begins to smoke.) Using a 2-ounce ladle, ladle out crepe batter into the hot pan and tilt the pan to spread the batter into an even circle. After 45 seconds, when the top is dry, flip the crepe over and cook on the other side for 20 seconds, until it just starts to brown at the edges. Fold the crepe in half and transfer it to a sheet pan lined with foil. Repeat this process with the remaining crepe batter.
• Place one crepe on a plate and top with Hot Chocolate Sauce. Fold the sides over and repeat with another crepe on the same plate (you will have two crepes for each serving.) Repeat with the remaining crepes and serve.
• Place the chocolate in a large bowl and set aside. Combine the water, sugar, cocoa powder, and cream in a medium saucepan and bring to a simmer over medium heat. Pour the hot cream mixture over the chocolate, setting the saucepan aside, and whisk until smooth. Pour the chocolate sauce into a sieve set over the reserved saucepan and keep warm until ready to use.

Steps:

• Place the eggs in a blender and pulse a few times to break them up. Add the milk, oil, flour, and salt and blend until smooth.
• Heat a small (8- or 9-inch) nonstick sauté pan over medium-high heat. Place a small amount of oil on a paper towel and rub it over the surface of the pan. Pour in 1/4 cup of the crêpe batter and quickly swirl the pan around until it covers the entire bottom of the pan. Cook for 2 minutes, or until the crêpe is set in the center. Loosen the edges with a spatula and turn the crêpe over. Cook for 1 minute, or until very lightly browned, and remove from the pan. Repeat the process with the remaining batter, oiling the pan before cooking each crêpe.
• Place the chocolate chips, cream, and sugar in a small saucepan and cook over low heat, stirring frequently, for 5 minutes, or until the chocolate is melted and the sugar is dissolved. Remove from the heat and serve warm.
• Fold the crêpes in quarters and arrange three in the center of each plate. Top with a scoop of vanilla ice cream and spoon the chocolate sauce on top.
• Food for Thought
• Okay, admittedly there is nothing low-cal about this recipe, but all is not lost. Crêpes are only about 95 calories each. So if you skip the chocolate sauce and go for fresh strawberries, you could save a lot of calories and still have a luscious dessert.

Steps:

• In a small bowl whisk together the flour, sugar, espresso powder and salt.
• In a blender combine the milk, water, melted butter, and eggs.
• Pulse a few times to lightly blend.
• Add the dry ingredients and blend until smooth.
• Cover and chill-up to 1 hour.
• Heat a non stick crepe pan or skillet over medium heat. (if using a skillet use a touch of butter to prevent sticking).
• Pour 1/4 cup of the crepe batter into the pan.
• Quickly tilt pan in all directions so batter covers pan with a thin coat.
• cook for 30 to 35 seconds.
• Carefully lift crepe with a spatula and turn.
• Cook for an additional 30 seconds.
• Place cooked crepe on a towel.
• Repeat with remaining batter.
• Makes 12 crepes.
• In a small saucepan over medium heat combine half-and-half and honey.
• Cook for 3 minutes, stirring often.
• Remove from heat and add the chopped chocolate.
• Stir until melted and smooth.
• Fold each crepe in half, fold in half again.
• Place each crepe on a plate.
• Top each with 1/2 cup of ice cream-drizzle on 4 teaspoons of chocolate sauce on each.
• Top with chocolate curls and dust with espresso powder.

Steps:

• For batter, place the first 9 ingredients in a blender or food processor. Cover and process until smooth. Refrigerate for 1 hour., Meanwhile, in a large bowl, beat cream cheese and sugar until light and fluffy. Beat in sour cream and vanilla. Fold in creme de cacao and whipped topping. Cover and refrigerate for at least 1 hour., For the fudge sauce, in a large saucepan, melt chocolate chips and butter over low heat. Stir in sugar and cream. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Set aside and keep warm., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. , Spoon 1/4 cup filling down the center of each crepe; roll up. Top with fudge sauce. Sprinkle with mint candies if desired.

Steps:

• Whisk flour, milk, water, eggs, and salt together in a medium-sized bowl until smooth and all lumps are gone. Mix in melted butter.
• Heat a lightly greased frying pan over medium heat. Spoon in about 1/2 cup batter over the bottom of the pan in a very thin layer, about the size of a regular tortilla. Cook crepe until the bottom is a light golden brown, about 2 minutes. Flip using a spatula and cook, 1 to 2 minutes more. Repeat with remaining batter.
• Scoop 1 to 2 scoops vanilla and coffee ice cream onto each crepe. Fold crepes over like burritos and flip upside-down so that they stay closed. Top with whipped cream and drizzle with chocolate syrup.