Crepe with Ice Cream and Chocolate Sauce

Step 1

In a blender, combine 1 cup flour, 1 cup milk, 2 eggs, 1 tbsp melted butter, and 1/4 tsp salt. Blend until smooth, about 30 seconds. Let rest for 10 minutes.

Step 2

Heat a 9-inch nonstick skillet over medium heat. Add 1/2 tsp butter and swirl to coat. Pour in 1/4 cup batter, tilting to cover the bottom evenly.

Step 3

Cook until the edges lift and the bottom is golden, about 1-2 minutes. Flip and cook the other side for 30 seconds. Repeat with remaining batter, stacking crepes on a plate.

Step 4

Place one crepe on a serving plate. Add 2 scoops of vanilla ice cream in the center, then fold the sides over the ice cream.

Step 5

Warm 1/2 cup chocolate sauce in a small saucepan over low heat for 2-3 minutes until pourable. Drizzle generously over the crepe and serve immediately.