For the batter
2/3 cup all-purpose flour
1/2 cup chocolate powder
1 pinch of salt
2 tablespoons sugar, 3 eggs, and 1 1/4 cups milk
2 tablespoons melted butter
For the filling
2 liters of vanilla ice cream
For the batter
2/3 cup all-purpose flour
1/2 cup chocolate powder
1 pinch of salt
2 tablespoons sugar, 3 eggs, and 1 1/4 cups milk
2 tablespoons melted butter
For the filling
2 liters of vanilla ice cream
Combine the flour, chocolate powder, salt, sugar, eggs, milk, and melted butter in a processor or blender
Beat for 30 seconds
Scrape down the sides with a spatula and beat again for 15 seconds
Transfer the batter to a bowl and let it rest, covered, in the refrigerator for 15 minutes
Grease an anti-stick skillet, 20 cm in diameter
Heat over high heat, then reduce heat
Place 2 tablespoons of batter in the skillet off the heat and swirl to spread evenly
Fry for 1 minute until bubbles form on the surface
Use a spatula to flip the crepe and fry for an additional 30 seconds
Transfer the crepe to a plate and repeat the process until all the batter is used up
Fill each crepe with scoops of vanilla ice cream and fold into triangles
Place the filled crepes in the freezer, covered with aluminum foil
Remove from the freezer 30 minutes before serving to allow the ice cream to soften
Serve with chocolate sauce if desired
Yields 26 crepes
Each crepe contains approximately 210 calories.
