| Yield: | 4 servings |
| Yield: | 4 servings |
Ingredients
- 4 eggs
- 1 1/2 cups milk
- 2 Tbs. canola oil
- 1 cup flour
- 1/2 tsp. salt
- 2/3 cup chocolate chips
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1 pint vanilla ice cream
Instructions
- Place eggs in a blender and pulse a few times to break them up. Add milk, oil, flour and salt and blend until smooth. Heat a small (8- or 9-inch) nonstick saute 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 crepe batter and quickly swirl the pan around until it covers the entire bottom of the pan. Cook for 2 minutes, or until the crepe is set in the center. Loosen the edges with a spatula and turn the crepe 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 crepe.
- To make the sauce: 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.To serve: Fold the crepes 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 768 |
| Total Fat | 41 g |
| Saturated Fat | 20 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 2 g |
| Sugar | 56 g |
| Protein | 16 g |
| Cholesterol | 245 mg |
| Sodium | 481 mg |
| Serving Size | 1 of 4 servings |
| Calories | 768 |
| Total Fat | 41 g |
| Saturated Fat | 20 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 2 g |
| Sugar | 56 g |
| Protein | 16 g |
| Cholesterol | 245 mg |
| Sodium | 481 mg |