Chocolate Crepe with Cream Ice Cream

Name: Chocolate Crepe with Cream Ice Cream
Yield: 26
Ingredients: Dough; 2/3 cup all-purpose flour; 1/3 cup unsweetened cocoa powder; 11/2 cups milk; 2 tablespoons sugar; 2 tablespoons melted butter; 1 pinch of salt; 3 eggs; Filling; 2 liters cream ice cream

1
Dough
2
2/3 cup all-purpose flour
3
1/3 cup unsweetened cocoa powder
4
11/2 cups milk
5
2 tablespoons sugar
6
2 tablespoons melted butter
7
1 pinch of salt
8
3 eggs
9
Filling
10
2 liters cream ice cream

Ingredients

1
Dough
2
2/3 cup all-purpose flour
3
1/3 cup unsweetened cocoa powder
4
11/2 cups milk
5
2 tablespoons sugar
6
2 tablespoons melted butter
7
1 pinch of salt
8
3 eggs
9
Filling
10
2 liters cream ice cream

Directions

1
Dough
2
In a blender, beat all the ingredients for 30 seconds
3
Use a spatula to clean the sides of the cup and beat for another 15 seconds
4
Pour into a bowl, cover, and refrigerate for 15 minutes
5
6
Grease an anti-adhesion frying pan with butter about 20 centimeters in diameter on the edge
7
Heat over high heat
8
Place two tablespoons of dough outside the fire and stir to spread evenly
9
Fry over low heat until bubbles form on the surface
10
Use a spatula to flip the crepe and quickly fry the other side
11
Transfer to a plate
12
Prepare
13
the remaining crepes in the same way
14
15
Filling
16
Fill each crepe with spoonfuls of cream ice cream
17
Fold the crepes into triangles
18
Cover with aluminum foil and refrigerate
19
About 30 minutes before serving,
20
remove from the freezer and let it come to room temperature so that the ice cream becomes creamy.