Vanilla Ice-cream Crépes
30 minutes (20 inactive)
120g of all purpose flour
475ml of milk
2 beaten eggs
60ml of melted butter
1 tbsp of sugar
Pinch of salt
Whisk the flour, salt and sugar together in a bowl.
Pour the milk into the bowl. Then whisk and add two beaten eggs and the melted butter. Leave it in the fridge for 20-30 minutes (optional).
Then grease a pan with some oil dabbed on a paper towel. Heat the pan on medium heat and when hot pour a soup ladle of batter.
Next swirl the batter around to cover the bottom. The crepe has to be uniform and thin. When it gets dry and the edges turn golden about 30 seconds, turn it over with a metal spatula and cook for another 30 seconds.
Remove the cooked crepe from the pan and place on a serving dish. Fold the crepe in quarters and sprinkle powdered sugar on top. Place a scoop of vanilla ice-cream on the crepe and drizzle with chocolate sauce.