Ice Cream-Stuffed Crepes with Warm Chocolate Sauce!

What a perfect summer dessert! I like to fill my crepes with vanilla and chocolate ice cream, but mint chocolate chip, raspberry and strawberry are pretty fabulous too!

Ice Cream-Stuffed Crepes with Warm Chocolate Sauce
This basic crepe recipe contains no sugar, so it can be used with both sweet and savory fillings.

1 cup all-purpose flour

2 large eggs

1/2 cup milk

1/2 cup water

2 tablespoons unsalted butter, melted

1/4 teaspoon salt

Cooking spray

4 cups ice cream, any variety, softened slightly

1 cup chocolate sauce, warmed in the microwave or small saucepan over low heat

In a large mixing bowl, beat together the flour and eggs. Gradually beat in the milk and water until blended. Add the butter and salt and beat until smooth.

Coat a large griddle or frying pan with a generous amount of cooking spray and preheat to medium-high. Ladle or pour 1/4 cup of the batter onto the griddle for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly (the crepe should be very thin).

Cook for about 1-2 minutes, until the bottom is light brown. Loosen with a spatula, flip and cook the other side for about 30 seconds, until light brown. Stack the crepes between pieces of wax paper as you finish making all 8 crepes.

Arrange the crepes on a flat surface. Spread 1/2 cup ice cream onto each crepe. Roll up, transfer to a dessert plate and drizzle with chocolate sauce. Serve immediately.

Serves 8

Photo: rakratchada torsap