Chocolate,  Dessert,  Pastries

Raspberry White Chocolate Ice Cream Crêpe

 

Crêpes are very thin pancakes that originate from France.  The word crêpe means ‘curled’ and is descriptive of the curled crispy edges that form as the crêpe cooks.  Crêpes can be sweet, called crêpes sucrées, or savoury, called gallettes, depending on the chosen filling.  They are very versatile and can hold a wide variety of fillings including cheese, jam, ice cream and nutella.  This Raspberry White Chocolate Ice Cream Crêpe recipe features a fluffy sweet crêpe placed on top of a scoop of vanilla ice cream, drizzled with white chocolate and raspberry sauces and topped with Chantilly cream.  It is an elegant and easy dessert that is full of flavour!

 

 

 

 

 

Tips for Making a Perfect Ice Cream Crepe

 

  1. Rest the batter:Rest the crêpe batter in the refrigerator for 1-2 hours before cooking.  This will result in stronger crêpes that are more resilient to breaking.
  2. Cook on low heat:  Do not cook crêpes on very high heat as this may cause the butter to burn.
  3. Use butter for frying:  Using butter for frying contributes a lot of flavour to the cooked crepes.
  4. Serve after assembling:  The ice cream will melt quickly if left at room temperature for too long.  To avoid this serve the dessert immediately after assembling.

 

 

Recipe Q & A

 

Q:  Why are my crepes sticking to the pan? 

A:  Your crêpes may be sticking to the pan if the pan was not greased everywhere with butter.  They may also stick to the pan if the batter was not rested for long enough or contains too much water.

 

 

 

 

 

Raspberry White Chocolate Ice Cream Crêpe

 

Recipe By:        Blue Ribbon Eats
Servings:           4 crêpes
Prep Time:        45 minutes

 

 

 

INGREDIENTS

 

Crêpe Batter:

88g all-purpose flour
1 teaspoon white sugar
1 large egg
pinch of sea salt
1/2 cup 2% milk
1/4 cup purified water

Unsalted butter, melted (for frying)

 

Raspberry Coulis:

1 1/2 cups frozen raspberries, thawed
2 tablespoons white sugar
1 1/2 tablespoons purified water
1/4 + 1/8 teaspoon lemon juice, or more to taste

 

White Chocolate Sauce:

112g white chocolate (Lindt brand)
2 tablespoons 2% milk
3 tablespoons heavy cream
1 teaspoon unsalted butter

 

Chantilly Cream:

1 cup heavy cream
2 tablespoon icing sugar
1/2 teaspoon vanilla extract

 

Vanilla ice cream

 

 

INSTRUCTIONS

 

Raspberry Coulis:
  1. In a large bowl add the thawed raspberries, sugar, water and lemon juice and stir until combined.
  2. Let the mixture rest for ~20 minutes in the refrigerator.
  3. Transfer the mixture to a blender and blend until it is mostly smooth with a few small berry pieces remaining.

 

Crêpes:
  1. In a medium bowl add the flour, sugar and sea salt and mix with a whisk until blended.  Add the egg and milk and mix until blended.  The batter should be smooth with no lumps.  If there are lumps, stir the batter quickly to remove them. Add the water and mix until blended.
  2. Refrigerate the batter for 1-2 hours before cooking the crêpes.
  3. Heat a large frying pan over medium-high heat.  Add ~1 tablespoon of butter to the pan and using a paper towel spread the butter over the bottom of the pan.  When the pan is hot, add 1/4 of the batter to the pan.  Swirl the pan so that the batter covers the entire bottom in a thin layer.  Leave the crêpe to cook for ~1 minute or until the edges lift up and the bottom is lightly browned.  Flip the crêpe over and cook on the other side until brown spots form and the crêpe is cooked through.  Repeat with the remaining batter, ensuring the pan is greased with butter before cooking each crêpe.

 

White Chocolate Sauce:
  1. In a small pot add the milk and heavy cream and bring to a boil.  Remove the pot from the heat.
  2. Add the white chocolate to the milk/cream mixture and stir with a spatula until the white chocolate is melted and the mixture is smooth.
  3. Add the butter and stir until blended.

 

Chantilly Cream & Assembly:
  1. In the bowl of a mixer add heavy cream, icing sugar and vanilla extract.  Mix on medium-high speed using a whisk attachment until stiff peaks form.
  2. Chill the serving plates in the freezer for 15 minutes before assembling the dessert.
  3. To assemble the dessert, place a large scoop of vanilla ice cream at the centre of a chilled plate.  Place a crêpe on top of the ice cream so that it is covered.  Drizzle some raspberry coulis and white chocolate sauce over the crepe.  Place a scoop of Chantilly cream at the top of the crêpe.
  4. Serve immediately.

 

 

Yields 4 crêpes

Raspberry White Chocolate Ice Cream Crêpe

45 minPrep Time

45 minTotal Time

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Recipe Image

Ingredients

Crêpe Batter:

88g all-purpose flour

1 teaspoon white sugar

1 large egg

pinch of sea salt

1/2 cup 2% milk

1/4 cup purified water

Unsalted butter, melted (for frying)

Raspberry Coulis:

1 1/2 cups frozen raspberries, thawed

2 tablespoons white sugar

1 1/2 tablespoons purified water

1/4 + 1/8 teaspoon lemon juice, or more to taste

White Chocolate Sauce:

112g white chocolate (Lindt brand)

2 tablespoons 2% milk

3 tablespoons heavy cream

1 teaspoon unsalted butter

Chantilly Cream:

1 cup heavy cream

2 tablespoon icing sugar

1/2 teaspoon vanilla extract

Vanilla ice cream

Instructions

    Raspberry Coulis:
  1. In a large bowl add the thawed raspberries, sugar, water and lemon juice and stir until combined.
  2. Let the mixture rest for ~20 minutes in the refrigerator.
  3. Transfer the mixture to a blender and blend until it is mostly smooth with a few small berry pieces remaining.
  4. Crêpes:
  5. In a medium bowl add the flour, sugar and sea salt and mix with a whisk until blended.  Add the egg and milk and mix until blended.  The batter should be smooth with no lumps.  If there are lumps, stir the batter quickly to remove them. Add the water and mix until blended.
  6. Refrigerate the batter for 1-2 hours before cooking the crêpes.
  7. Heat a large frying pan over medium-high heat.  Add ~1 tablespoon of butter to the pan and using a paper towel spread the butter over the bottom of the pan.  When the pan is hot, add 1/4 of the batter to the pan.  Swirl the pan so that the batter covers the entire bottom in a thin layer.  Leave the crêpe to cook for ~1 minute or until the edges lift up and the bottom is lightly browned.  Flip the crêpe over and cook on the other side until brown spots form and the crêpe is cooked through.  Repeat with the remaining batter, ensuring the pan is greased with butter before cooking each crêpe.
  8. White Chocolate Sauce:
  9. In a small pot add the milk and heavy cream and bring to a boil.  Remove the pot from the heat.
  10. Add the white chocolate to the milk/cream mixture and stir with a spatula until the white chocolate is melted and the mixture is smooth.
  11. Add the butter and stir until blended.
  12. Chantilly Cream & Assembly:
  13. In the bowl of a mixer add heavy cream, icing sugar and vanilla extract.  Mix on medium-high speed using a whisk attachment until stiff peaks form.
  14. Chill the serving plates in the freezer for 15 minutes before assembling the dessert.
  15. To assemble the dessert, place a large scoop of vanilla ice cream at the centre of a chilled plate.  Place a crêpe on top of the ice cream so that it is covered.  Drizzle some raspberry coulis and white chocolate sauce over the crepe.  Place a scoop of Chantilly cream at the top of the crêpe.
  16. Serve immediately.

Nutrition

Calories

411 cal

Fat

5 g

Carbs

77 g

Protein

13 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://evipatissier.com/2019/01/19/crepes-sucrees/

 

 

 

 

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