Chocolate Almond Crepes

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*Chocolate Ice-Cream

*Toasted Sliced Almonds

*Sweet Crepes

*Squirt Cream, like Reddi Whip or Cool Whip or Whipped Cream

*Hershey’s Chocolate Topping, for drizzling

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Make the crepes below and assemble as desired…Yum!!!

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Sweet Crepes:

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*2 Large Eggs

*3/4 cup Milk

*1/2 cup Cold Water

*1 cup All-purpose Flour

*3 tablespoons melted Butter

*2 1/2 tablespoons Granulated Sugar

*1 tablespoon Vanilla

*Cooking Spray

*Small non-stick Pan

*Thin Pancake Tuner or heat-resistant Rubber Spatula

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In a blender add the above ingredients and blend/pulse in the blender for about thirty seconds. Do not over-blend it will make a tough crepe.

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Refrigerate the crepe mixture at least 1-2 hours to let crepe bubbles in the batter settle or can be refrigerated overnight.
Using a heated non-stick pan (omelet pan) sprayed with Pam or favorite cooking spray on medium low heat. Pour about 1/4-1/3 cup crepe mixture in the center of the pan and drizzle in a circle moving the pan until crepe mixture doesn’t spread any longer and cook for about 1 minute and flip on the other side for about another 30 seconds or until slightly golden. (You could also use a crepe maker.)

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Note: Stack crepes in a pile placing a piece of wax paper between each crepe to prevent crepes from sticking together. Your crepes can be made the day before you need them placing them in an airtight container and keep refrigerate up to two days and rewarm in a crock pot on warm for about 1 hour before needed. Enjoy!

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Basic Crepe Recipe adapted from  Alton Brown Food Network

Enjoy!

Lindy