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Ingredients:
For the crepes:
1/3
cup milk
1/3
cup water
1
large egg
1/2
cup flour
1
tablespoon vegetable oil
2
teaspoons sugar
Cooking spray
To assemble crepes:
1 1/2
cups Mexican Chocolate Sauce (recipe below)
1/4
cup sugar
1
teaspoon cinnamon
3
cups Häagen-Dazs® Dulce De Leche ice cream
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Preparation:
1. To make crepes: Place all ingredients except cooking spray in blender jar in order listed. Blend at high speed for 2 minutes, stopping once to scrape down sides with spatula. Refrigerate for 1 hour before using. Heat an 8-inch nonstick skillet over medium heat. Remove skillet from burner and spray lightly with cooking spray; wipe out excess with paper towel. Ladle 2 tablespoons batter into pan; swirl pan quickly to coat evenly with batter. Cook about 1 minute or until crepe is golden on bottom; turn and cook 1 minute longer. Remove crepe from pan; repeat with remaining batter to make 12 crepes. Stack crepes on plate between sheets of parchment or wax paper; wrap in plastic wrap and refrigerate until needed.
2. To assemble crepes: Microwave wrapped crepes for 2 minutes. Heat chocolate sauce over low heat, stirring occasionally, until warm. In small bowl, mix together sugar and cinnamon. For each serving, place 2 crepes on work surface. Fold each crepe in half, then in half again; open to form a cone. Place 1/4-cup scoop of ice cream in each cone. Spoon 1/4 cup chocolate sauce onto dessert plate; place crepes on top. Sprinkle with 2 teaspoons sugar mixture. Serve immediately.
3. To make Mexican Chocolate Sauce: In saucepan over medium heat, bring 3/4 cup milk to simmer. Add 9 ounces chopped bittersweet chocolate, cover and remove from heat. Let stand 5 minutes or until chocolate is melted. Add 3/4 teaspoon cinnamon and whisk until smooth. Refrigerate, covered, until needed. (Yield: 1 1/2 cups)
6 servings
Prep time: 15 minutes
Cook time: 20 minutes
TIPS:
For quicker assembly, form scoops of ice cream and place on baking sheet lined with plastic wrap, cover tightly with plastic wrap and keep in freezer up to 6 hours or until needed.
Make crepes up to 2 days ahead, wrap tightly and refrigerate. Crepes can also be frozen for up to 1 month; thaw in refrigerator before using.
view nutrition facts
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