| Level: | Intermediate |
| Total: | 36 min |
| Prep: | 10 min |
| Inactive: | 1 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 36 min |
| Prep: | 10 min |
| Inactive: | 1 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- Sweet crepes, recipe follows
- 1/2 pound butter, softened
- 4 tablespoons sugar
- 4 ounces of your favorite liquor
- 4 scoops of vanilla ice cream
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- 2 1/2 tablespoons sugar
- 1 teaspoon vanilla extract
- 2 tablespoons of your favorite liqueur
- Butter, for coating the pan
Instructions
- Fold your crepes in half twice, so they are in the shape of a triangle. In a non-stick pan over medium heat, melt half of the butter. When it begins to foam remove from heat and add 2 ounces of the liquor and 2 tablespoons of the sugar. Always add alcohol off of the heat to avoid a jumping flame. Use tongs to gently lay crepes into the pan. Turn the crepes to coat. Lay the crepes out on a plate and top with ice cream. Pour remaining sauce over the ice cream. Serve immediately.
- In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
- Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 830 |
| Total Fat | 63 g |
| Saturated Fat | 39 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 1 g |
| Sugar | 30 g |
| Protein | 9 g |
| Cholesterol | 257 mg |
| Sodium | 79 mg |
| Serving Size | 1 of 4 servings |
| Calories | 830 |
| Total Fat | 63 g |
| Saturated Fat | 39 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 1 g |
| Sugar | 30 g |
| Protein | 9 g |
| Cholesterol | 257 mg |
| Sodium | 79 mg |
Reviews
The batter was incredibly thick, however, and spreading it in the pan was difficult. I’m used to putting a drop of batter in the centre of the pan and swirling it around by just lifting and turning the pan, so it was very strange to see the pan totally vertical and the batter only sliding very slowly down the pan. I had to use a spatula to cover the pan. Also, the sauce was very sweet, so this felt more like a dessert than a brunch item. I was only able to get through 1&1/2 crepes before it got to be too much.
In small doses, this is a great recipe. I will be using it again (but maybe with less flour to hopefully thin it out a bit…)
Also, these instructions tell you what to do with half of the amount of butter and sugar, but never mention what you do with the other half. The program only calls for 2T. of sugar (1 white and 1 brown) and 1/4 lb. of butter. The amount for the liqueur however is only half of what’s mentioned on the program which calls for all 4 oz listed here, though this recipe only tells you to add half.
It just doesn’t make sense. I’d imagine the recipe given in the program is good, but you need to clean up this one to match it and to make sense of all the ingredients listed.