Chocolate Crepes with Ice Cream

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, and salt.

Step 2: Add the eggs, milk, melted butter, and vanilla extract, whisking until the batter is smooth.

Step 3: Let the batter rest for 15 to 20 minutes.

Step 4: Heat a nonstick skillet over medium heat and lightly grease with butter.

Step 5: Pour a small amount of batter into the skillet and swirl to create a thin crepe.

Step 6: Cook for 1 to 2 minutes until the edges lift easily, then flip and cook for another 30 seconds.

Step 7: Repeat with the remaining batter.

Step 8: Fold the crepes into triangles and place them on serving plates.

Step 9: Drizzle generously with chocolate sauce and dust with powdered sugar.

Step 10: Top with whipped cream, vanilla ice cream, and chocolate cookie crumbs before serving.

Storage and Reheating Tips

Store leftover crepes in an airtight container in the refrigerator for up to 3 days.

Reheat crepes gently in a skillet or microwave until warm.

Crepes can be frozen for up to 2 months with parchment paper between each crepe.