Prepare the batter for the French crepes according to the recipe for Crespelle with the addition of 1 tbsp. sugar and 1 tbsp. vanilla extract. Cook according to the same recipe.
Cool down the crepes completely. Put 1 scoop of vanilla ice cream in the center of every crepe and fold into a square pressing gently. Put the filled crepes for about 20 min. in the freezer until they are firm but not entirely frozen.
Recipe for 2 French crepes: Melt 1 tbsp. butter in a small frying pan and add 2 tbsp. sugar, 2 shots Irish cream, 1 espresso and 2 tbsp. chocolate sauce. Cut each crepe to 2 triangles and pour the sauce over it.
I served the crepe for this photo with cactus pear, star fruit and banana scoops.
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