Chocolate Crepes With Peppermint Stick Ice Cream
Batter:
6 Tablespoons Flour
6 Tablespoons Cocoa
1/4 Teaspoon salt
2 Eggs
2 Egg Yolks
1 Tablespoon sugar
1/4 cup vegetable oil
1/3 cup milk
Filling:
Turkey Hill Peppermint Stick Limited Edition Premium Ice Cream
Chocolate Sauce
Directions
Batter:
- Mix all ingredients in a blender, or food processor.
- Refrigerate batter for 1 to 2 hours.
Crepes:
- Pour 2 Tablespoons batter into small heated skillet.
- Rotate pan so batter covers bottom. Cook 45 to 60 seconds.
- Invert pan, let crepe drop out onto plate.
- Fill the unbrowned side.
Filling:
- Place one scoop of peppermint stick ice cream on crepe. Spread slightly.
- Roll or flip crepe over. Top with your favorite chocolate sauce.
|
|
