CREPES WITH CARAMEL ICE CREAM AND CHOCOLATE SAUCE

CREPES WITH CARAMEL ICE CREAM AND CHOCOLATE SAUCE image

Yield 6 servings

Number Of Ingredients 12

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2 cups whole milk
3 large eggs
2 tablespoons orange liqueur
1 1/2 tablespoons sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup all purpose flour
8 tablespoons butter, melted
Purchased dulce de leche or pralines and cream ice cream
Purchased chocolate sauce, warmed
Toasted slivered almonds
Whipped cream

Steps:

Blend first 6 ingredients in blender until smooth. With machine running, add flour 1 heaping tablespoon at a time, blending well after each addition. Blend in 4 tablespoons melted butter. Let batter stand 2 hours at room temperature. Reblend crepe batter. Heat nonstick skillet with 8-inch-diameter bottom over medium-high heat. Brush with melted butter. Pour 2 generous tablespoons batter into skillet and swirl to coat bottom. Cook until bottom of crepe is light brown, about 30 seconds. Loosen edges gently with spatula. Carefully turn crepe over. Cook until bottom begins to brown in spots, about 30 seconds. Transfer to plate. Cover with paper towel. Repeat with remaining batter, brushing skillet with melted butter as needed and stacking crepes between paper towels. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Fold each crepe in half, then fold in half again, forming triangle. Place 2 folded crepes on each plate. Top each crepe with 1 scoop ice cream. Drizzle with warm chocolate sauce. Top with almonds and whipped cream.