Ingredients:
| CREPES: 1 c. Flour 2 tbsp. Sugar 1/2 tsp. Salt 3 large Eggs, beaten 2 c. Milk 2 tbsp. Butter |
CARAMEL SAUCE: 2/3 c. Brown sugar 1 tbsp. Butter 2 tbsp. Whipping cream Vanilla Ice Cream Fresh Mint leaves to garnish |
Directions:
|
CREPES: Sift
together flour, sugar and salt. Combine eggs and milk; add to dry
ingredients; add melted butter and mix only until blended and
consistency of light cream. Let stand for 30 minutes.
Heat crepe pan and brush bottom with butter. For each crepe, pour 2 tbsp. of batter in pan swirling to cover entire bottom. Cook over moderate heat for 1-2 min. Turn and cook 30 seconds. Stack on plate or towel. CARAMEL SAUCE: Cook and stir 2/3 c. brown sugar, 2 tbsp. whipping cream and butter over low heat until sugar is dissolved and mixture is smooth. Remove from heat. Cover and refrigerate at least 1 hour. To assemble, fold each crepe in quarters. Place 2 crepes on each plate, drizzle with Caramel sauce; add 1 scoop of vanilla ice cream and garnish with fresh mint. |
Enjoy with a glass of Nellie's
Paddock Port!