Â One of my favourite ways to eat ice cream is wrapped in a crepe. The combination of the warm crepe with the cold of the ice cream and the textural sensation are delightful.
Over the winter, we served crepes in the Killarney shop,Â but we’ve stopped for the season because it’s just to busy and crepes are too fussy when there is a crowd of customers waiting to be served. However, crepes are quite easy to make at home, and you can use the same crepes to make a main course (a tasty filling is spinach, cheese and toasted pine nuts).
If you regularly make crepes or pancakes at home, I highly recommend getting a crepe pan. I picked the one on the rightÂ up at a catering store for around 12 euro. What a difference it makes! Not only do they come out the perfect size every time, but they don’t stick and cook better.
150 gm flour (non-rising – see earlier post)
40 gm butter, melted
15 gm sugar
250 ml milk
75 ml water
1/4 teasp. salt
What to do:
1. Combine flour, sugar and salt.
2. Add milk, water, butter and eggs and process until smooth (use a food processor ideally or electric mixer).
3. Leave to settle in the fridge for at least an hour.
Note: You shouldn’t need any oil or butter on the pan if it is a good one. The butter in the crepes will keep them from sticking.
5. Pour into the pan (it should be hot) and cook over medium heat on one side until the edges begin to lift away from the pan. Flip and cook on the other side.
6. If you want to make them all at one time, put a stack on a plate with waxed paper in between them to keep them from sticking. You can keep them warm in the oven on low heat.
7. Scoop out your ice cream into the centre of the crepe and rollÂ the crepe around it. I used raspberry sorbet.
8. If you’re feeling artistic, decorate with chocolate sauce, lime or anything else that strikes your fancy and goes well with the ice cream flavour you’re using.
9. Serve immediately.