With a Non-Stick Surface to Ensure Easy Food Cleanup
Chocolate Syrup Crepes with Walnut Ice Cream Recipe
Delectable chocolate syrup crepes topped with homemade walnut ice cream. The chocolate syrup and delicate crepes are perfectly complemented by the rich and creamy ice cream. This recipe will definitely satisfy your sweet tooth.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- To make the pancake batter, combine the flour, eggs, milk, water, salt and melted butter in a large mixing bowl and whisk until smooth.
- Heat a nonstick skillet over medium heat and pour in 1/4 cup of the batter.
- Tilt the skillet to evenly distribute the batter and cook for 1-2 minutes on each side, or until golden brown.
- Repeat until all of the batter is gone.
- In a saucepan over medium heat, whisk together cocoa powder, sugar, water, and salt to make the chocolate syrup.
- Bring to a boil and continue to cook for 5 minutes, or until the syrup thickens slightly.
- Remove from the heat and add the vanilla extract.
- To make the walnut ice cream, toast the chopped walnuts in a pan over medium heat until fragrant, then cool.
- Heat the heavy cream, whole milk, sugar, and vanilla extract in a saucepan over medium heat until the sugar dissolves.
- Separately, whisk the egg yolks until smooth.
- Whisk constantly as you slowly pour the warm milk mixture into the egg yolks.
- Return the mixture to the saucepan and cook, stirring constantly, over low heat until it thickens and coats the back of a spoon.
- Allow the mixture to cool to room temperature after straining it through a fine-mesh sieve.
- Stir in the chopped walnuts and freeze according to the manufacturer's instructions in an ice cream maker.
- Drizzle the crepes with chocolate syrup and top with a scoop of walnut ice cream.
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