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.
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
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 16 reviews
By KTM_guy
Lansing, IL
on October 22, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I'm giving this 5 stars not for the recipe (sauce here but the one from the show. The recipe here will not work, I tried it and then went and watched the show. In the show he takes the booze (4oz and sugar, both white (2 tbs and brown (2tbs and heat until the sugar melts and then adds the soften butter. If you do it like printed here you'll get some melted butter with some brown caramel gooey stuff on the bottom of the pan. That was nasty. My wife loved them, and I'll be making them again.
By snagabhu
Cary, NC
on September 28, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Delicious and Simple! Follow the recipe step by step and the crepes turn out great!
By The Tin Chef
Pitt Meadows
on December 30, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Overall the recipe was very good. The crepes were light and airy and the sauce tasted good.
The batter was incredibly thick, however, and spreading it in the pan was difficult. I'm used to putting a drop of batter in the centre of the pan and swirling it around by just lifting and turning the pan, so it was very strange to see the pan totally vertical and the batter only sliding very slowly down the pan. I had to use a spatula to cover the pan. Also, the sauce was very sweet, so this felt more like a dessert than a brunch item. I was only able to get through 1&1/2 crepes before it got to be too much.
In small doses, this is a great recipe. I will be using it again (but maybe with less flour to hopefully thin it out a bit...
Read all 16 reviews