Chocolate Crepe with Vanilla Ice Cream

Step 1

In a blender, combine 1 cup flour, 1 cup milk, 2 eggs, and 1 tbsp melted butter. Blend until smooth, about 30 seconds. Let the batter rest for 10 minutes while you make the sauce.

Step 2

In a small saucepan over low heat, combine 0.5 cup chocolate chips and 0.25 cup heavy cream. Stir constantly until melted and glossy, about 3-4 minutes. Remove from heat and set aside.

Step 3

Heat a 9-inch nonstick skillet over medium heat. Add a small pat of the remaining butter and swirl to coat. Pour in about 1/4 cup of batter, tilting the pan to cover the bottom evenly.

Step 4

Cook until the edges look dry and the bottom is golden, about 1-2 minutes. Flip with a spatula and cook the other side for 30-45 seconds until lightly spotted. Slide onto a plate and repeat with remaining batter.

Step 5

Place one crepe on a serving plate, fold it in half, then fold again to form a triangle. Add 2 scoops of vanilla ice cream on top or alongside.

Step 6

Drizzle the warm chocolate sauce generously over the crepe and ice cream. Dust with 1 tbsp powdered sugar and serve immediately.