Crepes With Ice Cream and Chocolate Sauce

1. 1

   Place eggs in a blender and pulse a few times to break them up.

2. 2

   Add milk, oil, flour and salt and blend until smooth.

3. 3

   Heat a small (8- or 9-inch) nonstick saute pan over medium-high heat.

4. 4

   Place a small amount of oil on a paper towel and rub it over the surface of the pan.

5. 5

   Pour in 1/4 cup of the crepe batter and quickly swirl the pan around until it covers the entire bottom of the pan.

6. 6

   Cook for 2 minutes, or until the crepe is set in the center.

7. 7

   Loosen the edges with a spatula and turn the crepe over.

8. 8

   Cook for 1 minute, or until very lightly browned, and remove from the pan.

9. 9

   Repeat the process with the remaining batter, oiling the pan before cooking each crepe.

10. 10

    To make the sauce: Place the chocolate chips, cream and sugar in a small saucepan and cook over low heat, stirring frequently, for 5 minutes, or until the chocolate is melted and the sugar is dissolved.

11. 11

    Remove from the heat and serve warm.To serve: Fold the crepes in quarters and arrange three in the center of each plate.

12. 12

    Top with a scoop of vanilla ice cream and spoon the chocolate sauce on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.