For the Crepes:
1/4 cup all-purpose flour
7 tablespoons milk
1 large egg
1/2 tablespoon vegetable oil
1 pinch salt
Vegetable spray or oil
For the Whipped Cream Topping:
2 cups heavy cream
2-3 tbsp. granulated sugar
For the Strawberries and Sauce:
1 pint fresh strawberries, washed, dried and hulled
6 tablespoons water
2 tablespoons granulated sugar
Vanilla Ice Cream, for filling crepes
Store-bought or homemade chocolate syrup
Combine flour, milk, egg, oil, and salt in a blender or food processor. Blend into a smooth batter, stopping motor a few times to scrape down the sides of the bowl. Cover and refrigerate batter for 1 hour. Blend batter well before making crepes.
Over moderate heat, lightly oil or spray with cooking spray, a preheated, 6-inch, nonstick sauté pan. Add enough batter to make a thin coat, tilt pan so batter forms a thin, even covering over bottom of sauté pan. Cook each crepe until it sets, about 45 seconds, flip over and cook other side for 30 seconds.
Place cooked crepe on waxed paper or clean, dry surface. Do not stack crepes while hot. Cooled crepes may be stacked, wrapped in aluminum foil, and refrigerated for a few days or frozen for a few months. If frozen, thaw in refrigerator for 6 hours before use.
For Whipped Cream Topping:
With an electric mixer, using the whisk attachment, whip the 2 cups heavy cream with 2-3 tablespoons sugar. Refrigerate whipped cream until ready to serve the crepes.
For Strawberries and Sauce:
Slice the strawberries and place in mixing bowl with sugar and water. Stir to combine. Set aside.
Lay crepes out flat and place a scoop of ice cream in middle. Roll up crepes and place on plates. Pour stawberries and sauce over crepes. Top each crepe with whipped cream and drizzle with chocolate syrup. Serve immediately.
Makes 4 servings.
Date: June 5, 2002-Revised on 8-2-06