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FRENCH CREPES RECIPE WITH VANILLA ICE CREAM

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French crepes with ice cream  recipe with picture
 

Ingredients:

250 ml. whole milk,
150 gr. all-purpose flour,
2 large eggs,
1 pinch salt,
1 tablespoon sugar,
1 tablespoon vanilla extract,
1 Tbsp. vegetable oil, coconut oil
or unsalted butter.

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Recipe: 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. 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 drizzle the sauce over it. I served the crepe for this photo with cactus pear, star fruit and banana scoops.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last decade he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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