Vanilla Ice Cream Crepes with Strawberry Sauce

Ingredients

• 1 pint strawberries, washed
• 6 tablespoons water
• 2 tablespoons white sugar
• 3 cups vanilla ice cream
• 4 cups whipped cream

Shells

• 1/4 cup all purpose flour
• 7 tablespoons milk
• 1 large egg
• 1/2 tablespoon vegetable oil
• pinch salt
• vegetable spray or oil
  

Method 

Combine flour, milk, egg, oil and salt in a blender or food processor. Blend into a smooth batter stopping a few times to scrape down the sides of the bowl. Cover and refrigerate batter for one hour. Blend batter well before making crepes. Over moderate heat, lightly oil 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. Pick stems off strawberries and slice; place in mixing bowl with sugar and water. Lay crepes out flat and place a scoop of ice cream in middle. Roll up crepes and place on plates. Smother with strawberries and sauce. Garnish with whipped cream.

Yield: 4 servings

Submitted by: Louise