Ice Cream Crepes

Ok so I promised to give you a way to use up the extra crepes since the cream cheese and strawberry filling wasn't enough to fill all the crepes in an earlier post, (Strawberry Cream Cheese Crepes). First you need the left over crepes, I wouldn't go past 5 days in the refrigerator, after that you will need to make fresh which is what I did today. I cut the recipe in half and that will give you 8 crepes. Here is the recipe cut in half.

Eggs, lightly whipped                                 2 each
Milk, skim                                                 2/3 cups
Flour, all purpose                                       1/2 cup
Salt (optional)                                            1/8 tsp
Butter, melted                                            1 Tbs

After whipping the eggs add the milk and whip a little more. Add the salt and gradually add the flour, whipping the batter as you add. Continue until all flour is added and batter is smooth. Add the butter and mix well, set aside until you're ready to make crepes. Using an 8 inch skillet with medium high heat, spray lightly with pan spray. Using a 1/4 cup measuring cup (not quite full) add batter to the pan and kind of swirl around in the pan to spread the batter evenly. When the crepe is slightly browned turn the crepe with a thin spatula, I like to flip them like an omelet but that might take a little practice. Cook briefly on the opposite side(it should brown a little also) and turn it out onto a sheet of wax paper. Continue process until crepe batter is gone, spraying pan for each crepe. After the crepes cool some you can fill them with ice cream. Pull your ice cream out and let it soften for about ten minutes. It will take about 3 to 4 ounces of ice cream to fill the crepe. I usually do about 1/2 a scoop so it is easier to shape and do this several times to have enough to fill the crepe. Get it all on there and roll the crepe up, place it on a cookie sheet and repeat the process until you have all the crepes filled. Place the cookie sheet in the freezer and let them freeze back up. Usually an hour or two should be enough time. Now there are many things you can top these with, Hot Fudge, nuts and whipped cream and of course the maraschino cherries is a good one, also pecans praline is excellent. Chocolate syrup with whipped cream and nuts, you can cook up some fresh pineapple with butter and brown sugar and add a shot of rum and it goes on and on and on but today I want fresh strawberries because they are plentiful and sweet and that's what I have in the refrigerator right now. So get those berries sliced up and sugar them up while the crepes are freezing back up. Top the crepes with a generous amount of strawberries and some whipped cream and away you go.
If you want to cut back on some fat and calories try it with frozen yogurt and fat free whip topping. Still lots of great flavor. Enjoy!!!