Crepe with Ice Cream

Step 1

Whisk 1 cup flour, 2 eggs, 1.25 cups milk, 1 tbsp sugar and the 0.25 tsp salt into a smooth, thin batter with no lumps.

Step 2

Let the batter rest 10 minutes while you heat a nonstick skillet over medium — a drop of water should sizzle on contact.

Step 3

Melt a little of the 2 tbsp butter, pour in a ladleful (about 1/4 cup) and swirl the pan so it coats the bottom in a thin, even layer.

Step 4

Cook 1-2 minutes until the edges lift and the underside is golden, then flip and cook 30 seconds more until lightly speckled.

Step 5

Repeat with the remaining batter, buttering the pan as needed and stacking the crepes on a plate — about 8 crepes.

Step 6

Fold each crepe into quarters on a plate, top with 2 scoops of ice cream and serve immediately while the crepes are still warm.