Vanilla Crepe with Ice Cream

It was my son’s birthday and I wanted to make him a little surprise dessert. So I thought why not make him a vanilla crepe with hot cinnamon lime infused strawberries. He wanted pizza as a main course, yes I know; how can you feed him pizza on his Birthday? It wasn’t my choice. Well at least I was able to make him the vanilla crepe. And boy he loved the crepe. The following recipe is very simple and best of all gets the family together.

 

Vanilla Crepe with Ice Cream

Vanilla crepe with ice cream

Vanilla Crepe with Ice Cream

Mixing the crepe batter

Vanilla Crepe with Ice Cream

Cooking the crepe

 

 

 

 

 

 

I mix the batter in a bowl just the way I would do it in the restaurant kitchen, however you can use a food processor, too. I did not use a crepe pan, but I would strongly recommend it, using one. Since it is much easier than with the Indian pan which I used. I just like the fact that I can bake really big crepes on this particular pan.

Vanilla Crepe with Ice CreamVanilla Crepe with Ice Cream

 

Vanilla Crepe with Ice Cream
 
Prep time
Cook time
Total time
 
This vanilla crepe recipe can be used for any dessert variation. In this case I served it with ice cream.
Author:
Recipe type: Dessert
Serves: 4-6
Ingredients
  • 1 cup (128 g or 4.5 oz) of flour
  • ¼ tsp salt
  • 2 eggs at room temperature
  • 1.5 cup (192 g or 6.75 oz) of low-fat milk
  • 2 oz (56.68g) warm butter
  • 1 tbsp pure vanilla extract
  • 1 tbsp Grand Marnier
  • 4 scoops of vanilla ice cream
  • 1 kiwi, peeled & sliced
  • 4 strawberries
  • 4 vanilla wafers
Instructions
  1. Combine flour and salt in a bowl.
  2. Lightly whisk eggs and mix into the flour.
  3. Pour remaining ingredients and mix until dough is smooth.
  4. Cover batter with plastic wrap and let rest for 30 min.
  5. Spray crepe pan with butter or vegetable oil.
  6. Heat crepe pan over medium to low heat
  7. With a ladle pour about 3-4 tbsp of batter into the pan. Then tilt the pan in all directions so the batter can cover the bottom of the pan. It is important that the crepes are made thin. Excess batter pour back into the bowl. After a little practice you’ll be able to pour the right amount of batter into the pan and distribute it evenly.
  8. After about 45-60 seconds flip the crepe. It should be golden brown. The other side of the crepe will not brown as nicely as the first so don’t over cook.
  9. Stack finished crepes on top of each other. That will prevent them from drying out.
  10. Fold crepes in half and fold over again so they become a quarter of the original size, place on plates. Decorate plate with the kiwi and strawberries.
  11. Place a scoop of ice cream of each crepe, and decorate with vanilla cookie. Serve immediately. Enjoy
Notes
All ingredients should be room temperature before mixing. Be patient: It takes practice to make a perfect crepe. The crepe recipe will give you enough batter to make at least six crepes. So don’t worry if the first crepe doesn’t work out.
Easy recipe
To make the vanilla crepe even better pair them with sautéed strawberries. You’ll find the recipe by following this link: Sautéed cinnamon lime infused strawberries.

Vanilla Crepe with Ice Cream

 

 

 

 

 

Vanilla Crepe with Ice Cream
Vanilla Crepe with Ice Cream

Trackbacks

  1. [...] Post navigation ← Vanilla Crepe with Ice Cream [...]

Speak Your Mind

*


− 1 = six

Rate this recipe:  
CommentLuv badge