CREPES WITH ICE CREAM AND CHOCOLATE SAUCE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
CRêPES WITH ICE CREAM AND CHOCOLATE SAUCE
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.
CHOCOLATE BANANA CREPES
After tweaking a crepe recipe I came up with this incredibly delicious version -- chocolate crepe batter, with bananas and chocolate sauce! A very big hit with my friends! Top with powdered sugar or whipped cream.
Provided by LYNNIE1979
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- In a medium bowl, stir together 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, vanilla, and 2 teaspoons hazelnut liqueur. Whisk 1 tablespoon cocoa into liquid until completely incorporated. Next, whisk in 2 tablespoons confectioners' sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside.
- Melt 1/2 tablespoon butter in a saucepan over low heat. Stir 1 tablespoon milk and 2 teaspoons hazelnut liqueur into melted butter. Stir in 1 tablespoon cocoa and 2 tablespoons confectioners' sugar. Set over very low heat to keep warm.
- Spray a non-stick frying pan or crepe pan with cooking spray, and heat over medium heat. Pour about 1/4 cup of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes. Flip, and cook about 1 minute more.
- Place crepe on a plate. Add 1/4 sliced bananas to crepe, and spoon 1/4 of the chocolate sauce over the bananas. Roll or fold crepe, and sprinkle with confectioners' sugar. Repeat steps 3 and 4. Serve crepes warm.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 34.9 g, Cholesterol 69.5 mg, Fat 8.5 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 4.8 g, Sodium 56.7 mg, Sugar 18.8 g
CHOCOLATE CREPES
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.
Nutrition Facts : Calories 544 calories, Fat 29g fat (18g saturated fat), Cholesterol 122mg cholesterol, Sodium 196mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 2g fiber), Protein 9g protein.
ICE CREAM CREPES
The easiest elegant dessert ever - my Italian godmother always told me presentation is everything. She taught me this simple yet impressive ice cream crepe dessert. Made it for my boyfriend and I'm pretty sure that's when he fell in love with me haha! Whether you're entertaining guests or have kids this recipe is a hit!
Provided by Mary Elizabeth Studtmann
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 25m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 995.7 calories, Carbohydrate 124.8 g, Cholesterol 251.7 mg, Fat 49 g, Fiber 4 g, Protein 18.4 g, SaturatedFat 29.5 g, Sodium 534.2 mg, Sugar 85 g
CHOCOLATE-CHERRY CREAM CREPES
My 17-year old son calls me a gourmet cook whenever I make his favorite crepes. Sometimes, for a change, I substitute apple pie filling for the cherries and top the golden crepes with warm caramel sauce.
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour. For filling, in a small bowl, beat cream cheese until fluffy. Beat in confectioners' sugar and vanilla until smooth; set aside., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the 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. Stack crepes with waxed paper between. Cover and freeze 10 crepes for another use. Crepes may be frozen for up to 3 months., Pipe filling onto the center of each remaining crepe. Top with 2 tablespoons pie filling. Fold side edges of crepe to the center. Drizzle with fudge topping and garnish with whipped topping. Serve immediately.
Nutrition Facts : Calories 340 calories, Fat 16g fat (9g saturated fat), Cholesterol 124mg cholesterol, Sodium 243mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 7g protein.
ESPRESSO CREPES WITH COFFEE ICE CREAM AND DARK CHOCOLATE SAUCE
Make and share this Espresso Crepes With Coffee Ice Cream and Dark Chocolate Sauce recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 267.9, Fat 14.4, SaturatedFat 8.5, Cholesterol 76.5, Sodium 146.6, Carbohydrate 32, Fiber 2.6, Sugar 14, Protein 7.3
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