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1
Fold your crepes in half twice, so they are in the shape of a triangle.
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2
In a non-stick pan over medium heat, melt half of the butter.
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3
When it begins to foam remove from heat and add 2 ounces of the liquor and 2 tablespoons of the sugar.
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4
Always add alcohol off of the heat to avoid a jumping flame.
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5
Use tongs to gently lay crepes into the pan.
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6
Turn the crepes to coat.
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7
Lay the crepes out on a plate and top with ice cream.
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8
Pour remaining sauce over the ice cream.
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9
Serve immediately.
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10
In a blender, combine all of the ingredients and pulse for 10 seconds.
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11
Place the crepe batter in the refrigerator for 1 hour.
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12
This allows the bubbles to subside so the crepes will be less likely to tear during cooking.
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13
The batter will keep for up to 48 hours.
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14
Heat a small non-stick pan.
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15
Add butter to coat.
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16
Pour 1 ounce of batter into the center of the pan and swirl to spread evenly.
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17
Cook for 30 seconds and flip.
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18
Cook for another 10 seconds and remove to the cutting board.
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19
Lay them out flat so they can cool.
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20
Continue until all batter is gone.
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21
After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months.
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22
When using frozen crepes, thaw on a rack before gently peeling apart.
