Ingredients

Sweet crepes, recipe follows
1/2 pound butter, softened
4 tablespoons sugar
4 ounces of your favorite liquor
4 scoops of vanilla ice cream

Directions

Fold your crepes in half twice,
so they are in the shape of a triangle. In a non- stick pan over medium heat, melt half of
the butter. When it begins to foam remove from heat and add 2 ounces of the liquor and 2
tablespoons of the sugar. Always add alcohol off of the heat to avoid a jumping flame. Use
tongs to gently lay crepes into the pan. Turn the crepes to coat. Lay the crepes out on a
plate and top with ice cream. Pour remaining sauce over the ice cream. Serve
immediately.

Ingredients

Sweet Crepes:

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
2 1/2 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons of your favorite liqueur
Butter, for coating the pan

Directions

In a blender, combine all of the
ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1
hour. This allows the bubbles to subside so the crepes will be less likely to tear during
cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of
the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10
seconds and remove to the cutting board. Lay them out flat so they can cool. Continue

until all batter is gone. After they have cooled you can stack them and store in sealable
plastic bags in the refrigerator for several days or in the freezer for up to two months.
When using frozen crepes, thaw on a rack before gently peeling apart.