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Crepes and Ice Cream

crepe sorbet closeup 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, 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).

crepe panIf you regularly make crepes or pancakes at home, I highly recommend getting a crepe pan. I picked the one on the right 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.

Murphys Crepes

10 Servings

Ingredients:

150 gm flour (non-rising – see earlier post)

40 gm butter, melted

15 gm sugar

250 ml milk

75 ml water

3 eggs

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 roll the crepe around it. I used raspberry sorbet.

Crepe8. 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.

Enjoy!

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4 Responses to “Crepes and Ice Cream”

  1. April 10th, 2006 at 11:43 am

    winds says:

    Hi Kieran
    You don’t specify what type of sugar but I thought you might like to know I use icing sugar with my recipe.

  2. April 10th, 2006 at 1:43 pm

    Kieran says:

    Cool. There are loads of ways to do crepes! I just use regular sugar and it seems to work fine. For savory crepes I still use sugar but half the amount…

  3. April 11th, 2006 at 1:03 am

    aoife says:

    mmm… delicious. Great blog. I’m looking forward to trying out some of your ideas (roll on breakfast time!)

  4. December 18th, 2008 at 10:46 am

    vivien fan says:

    great recipe and instruction, i am sure it will taste good. thanks. by the way, i am looking forward the recipe for Japanese crepe which is different from French/American style. It’s very crispy style which is very popular in Japan, everywhere on the steet, i tried the French/ America style recip, but fail, can’t get the crispy, i wonder, is the special recipe or special cooking pan? i guess maybe it is the pan, do you happen to know that. I nvere have it, but my friend told me it’s taste very well. I want to try to make it at home. ok, thank your time. looking forward to your reply if you know something about Japanese crepe. Seaching for many website, but couldn’t find it, it seems Japanes people keeps the secret. Thanks. Vivien Fan from USA.

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Author

Kieran Murphy is a director of Murphys Ice Cream living in Dingle, Co. Kerry, Ireland.

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Company

Murphys Ice Cream

Murphys Ice Cream has shops in Dingle, Killarney and Dublin 2 (Wicklow Street).