Ice Cream Crêpes with Caramel Sauce
Published by Chronicle
Caramel sauce tops these ice cream-filled crêpes showered with toasted pecans, Keep the various components on hand for a spur-of-the moment dessert.
NotesTo toast pecans and walnuts, place the nuts in a baking dish and bake in a preheated 325°F oven for 8 to 10 minutes, or until golden.
Makes6 crêpes; serves 6
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
Dietary Considerationpeanut free, soy free, vegetarian
Five Ingredients or LessYes
Taste and Texturecreamy, nutty, sweet
Type of Dishdessert
- Six 6- or 7-inch dessert crêpes
- ½ cup sugar
- 1/3 cup half and half
- 2 tablespoons unsalted butter
- 1 tablespoon light corn syrup
- 1 Pint coffee or vanilla bean ice cream or frozen yogurt
- 3 tablespoons pecans or walnuts, toasted (see Note), or Almond Praline
- 1/3 cup granulated sugar
- 1/3 cup chopped almonds
Prepare the crêpes.
To make the almond praline: In a small, heavy skillet over medium heat, heat the sugar until it melts. Add the nuts, shake to coat, and cook until the syrup turns a light amber color. Immediately pour onto a sheet of buttered aluminum foil; let cool. Chop finely or pulverize in a blender or food processor.
To make the caramel sauce: In a small, heavy saucepan over medium heat, heat the sugar until it melts and turns a light amber color. Carefully stir in the half-and-half, butter, and corn syrup. Cook and stir until smooth and slightly thickened, about 2 minutes.
Place each crêpe on a dessert plate. Place 2 spoonfuls of the ice cream on each crêpe and fold gently to cover. Drizzle the caramel sauce over the crêpes and sprinkle with nuts. Serve at once.
1998 Lou Seibert Pappas
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