For the crepe batter: 1 cup all-purpose flour (120 g), 1 cup whole milk (240 ml), 2 eggs, 2 tablespoons melted butter, 1 teaspoon active dry yeast, 1 1/2 tablespoons unsalted butter for greasing,
For the chocolate sauce: 1 cup semisweet chocolate chips (90 g), 1/2 cup whole milk (120 ml), 1/4 cup granulated sugar (45 g), 8 medium-sized pistachio ice cream balls (600 g)
For the crepe batter: 1 cup all-purpose flour (120 g), 1 cup whole milk (240 ml), 2 eggs, 2 tablespoons melted butter, 1 teaspoon active dry yeast, 1 1/2 tablespoons unsalted butter for greasing,
For the chocolate sauce: 1 cup semisweet chocolate chips (90 g), 1/2 cup whole milk (120 ml), 1/4 cup granulated sugar (45 g), 8 medium-sized pistachio ice cream balls (600 g)
Prepare the crepe batter: In a blender, beat all the ingredients until smooth and well combined
Pry a non-stick skillet with butter, heat it over high heat, and let it get very hot
Reduce the heat and add about 1/4 cup of the batter, tilting the skillet to spread it evenly
Allow the crepe to cook for a few minutes until the edges start to curl, then flip it over and cook the other side
Repeat the process until all the crepes are cooked, always greasing the skillet with butter
Prepare the chocolate sauce: In a saucepan, combine all the ingredients and whisk until smooth
Heat the mixture over medium heat, stirring occasionally, until it thickens slightly (about 5 minutes)
Remove from heat
Fold each crepe in half, then fold it again to form a triangle
Place a scoop of pistachio ice cream in the center of each crepe, top with hot chocolate sauce, and serve immediately
Serves 380 calories per serving.
