DESERT CREPES

Name: DESERT CREPES Recipe
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 24
Ingredients: 1 1/4 CUP ALL PURPOSE FLOUR; 2 TBSP SUGAR OR 2 PACKETS OF SPLENDA; 1/4 SALT OR SCANT; 3 LARGE EGGS; 1 1/2 CUPS 1% MILK; 2 TBSP MELTED BUTTER OR MARGARINE; 1/2 GALLON VANILLA ICE CREAM

Minutes to Prepare: 20
Minutes to Cook: 1

Number of Servings: 24

Ingredients

1 1/4 CUP ALL PURPOSE FLOUR2 TBSP SUGAR OR 2 PACKETS OF SPLENDA1/4 SALT OR SCANT3 LARGE EGGS1 1/2 CUPS 1% MILK2 TBSP MELTED BUTTER OR MARGARINE1/2 GALLON VANILLA ICE CREAM

Directions

PLACE ALL INGREDIENTS ( EXCEPT ICE CREAM) IN BLENDER OR NIXER AND BEAT WELL. COVER AND LET STAND AT ROOM TEMPERATURE FOR ONE HOUR BEFORE USING. TO COOK CREPES, HEAT SKILLET UNTIL A DROP OF WATER SKIDS ACROSS IT. OUR INTO PAN JUST ENOUGH BATTER TO BARELY COVER PAN AND COOK ONLY UNTIL CREPE NO LONGER STEAMS AND BUBBLES AND UNDERSIDE IS DELICATELY BROWN. THIS SHOULD TAKE ONLY 15 TO 20 SECONDS. THERE NO NEED TO BROWN BOTH SIDES OF CREPE. REMOVE FROM PAN CAREFULLY, BY INVERTING PAN AND USING A SPATULA TO RELEASE CREPE. PLACE CREPE BROWN SIDE DOWN ON A PLATE AND FILL LIGHTER SIDE WITH A SCOOP OF VANILLA ICE CREAM. RULL UP LIKE A CIGAR TOP WITH CHOCOLATE SAUCE OR SYRUP AND SERVE IMMEDIATELY. MAKES 24 CREPES

Number of Servings: 24

Recipe submitted by SparkPeople user SGHAUCK.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 58.1
Total Fat: 2.1 g
Cholesterol: 28.6 mg
Sodium: 36.2 mg
Total Carbs: 7.5 g
Dietary Fiber: 0.2 g
Protein: 2.1 g

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