Pecan Ice Cream Crepes
- SERVES
- 10
- PREP
- 3 Hr
- COOK TIME
- 20 Min
Light and fluffy, these light crepes deserve high honors for taste and originality. The best part is how simple they are to prepare!
What You'll Need
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon butter, melted
- 2 eggs
- 1 1/2 cup milk
- Vegetable oil for coating skillet
- 1 block ( gallon) butter pecan ice cream
- 2 jars (5 ounces each) pecans in syrup (wet nuts) (see Note)
What to Do
- In a medium-sized bowl, combine the flour, salt, sugar, melted butter, and eggs; mix with an electric beater on medium speed for 1 to 2 minutes, then add the milk and beat until smooth.
- Brush a large nonstick skillet with oil and heat the skillet over medium-low heat. Pour 1/4 cup of batter into the skillet, tilting the skillet to evenly coat the bottom of the pan with the batter; cook for 1 minute per side, until the edges are brown and the crepe has bubbled up. Remove the crepe to a platter.
- Repeat with the remaining batter, coating the skillet with additional vegetable oil as needed. Once the crepes have cooled, remove the block of ice cream from the package and cut crosswise into 5 slices. Cut each slice in half lengthwise, making a total of 10 "logs" of ice cream.
- Place an ice cream log onto the center of each crepe and roll up. Place the filled crepes seam side down on a rimmed baking sheet, then top with the pecans in syrup. Cover and freeze for at least 3 hours before serving.
Notes
And remember, these crepes can be filled with your favorite flavor of ice cream and topped with almost any kind of sauce.