Sweet Adventure

Last week, I did a blog swap with Charmian Christie, where she wrote an entry about having her play workshopped for Embrace Adventure, and I wrote one about my first attempt at developing my own recipe for her food blog, Christie's Corner.

This past weekend, I made the recipe again, tweaking a few things based on that first attempt, and now I'm ready to share it with you all!

Black Forest Ice Cream Crepes

Makes about 12 crepes.

NOTE: I got the basic instructions for making crepes from a cookbook I've had for years: Crepe Cookery by Mable Hoffman. (If I'd had to try to figure THAT out from scratch, I'd still be cookin'...)

INGREDIENTS

Crepes
3 eggs
1 C flour
2 Tbsp sugar
2 Tbsp cocoa
1-1/4 C buttermilk*
1 tsp vanilla
1 tsp almond extract
2 Tbsp melted butter (cooled)
1 Tbsp melted butter (for greasing pan)

Filling
3-4 squares semisweet or bittersweet chocolate
3-4 tsp vegetable oil
1 jar Utter's Delights Tart Cherry Jam
1 brick vanilla ice cream

Garnish
8 oz. heavy whipping cream
1 Tbsp sugar
1 tsp vanilla
Fresh sweet cherries

* Buttermilk can be replaced with 1-1/4C regular milk with 1 Tbsp lemon juice added.

INSTRUCTIONS

In large bowl, beat eggs.

In separate small bowl, mix together flour, sugar, and cocoa.

Alternate adding dry ingredients and milk into eggs. Beat until smooth.

Stir in vanilla and almond extracts.

Beat in melted butter.

TIP: Make sure the butter is completely cooled before adding it to the mix. Otherwise, it will start the eggs cooking and add lumps to the batter. Although, even when I let it completely cool, I still managed to get lumps so, if you have the same problem, simply strain the batter to get out any solid pieces.

Refrigerate the batter for 1 hour.

Use a basting brush to very lightly grease a crepe pan or skillet. Heat pan over medium heat until a drop of water sizzles on it.

Fill a 1/4-C measuring cup about 3/4 full of batter. Lift the pan off the heat and pour the batter close to the far edge from you. Quickly tilt the pan so the batter spreads evenly around the bottom.

Place pan back on burner and allow crepe to cook through (about 1 minute). Using a heatproof spatula, lift the edge of the crepe to see if it's dry. If so, flip the entire crepe and allow to cook on the other side for a few seconds.

Slide the crepe out onto a plate and repeat the process until all the crepes are made.

TIP: If you're having difficulty lifting the edge of the crepe, it's not cooked enough. When it's ready to flip, it's very easy to pick up. It's also very common that the first crepe (or two) will not turn out well. Be prepared to toss that one if it's too lacy or unevenly cooked throughout. Case in point:

While the crepes are cooling, melt the chocolate squares. The box will have instructions on how to melt them, whether it's in a microwave or on the stovetop. You may want to only melt one or two at a time to see how many you'll actually need, which will depend on the size of your crepes and the number you make.

Mix in 1 teaspoon of vegetable oil per square to make it easier for spreading. Using a basting brush, spread a thin layer of chocolate over each crepe.

Spread 2 teaspoons of the cherry jam over the chocolate layer.

Place a strip of vanilla ice cream in the middle or near one edge of the crepe, depending on how you want to present it. (The former is for a folded crepe, the latter for a rolled version.)

Line freezer-safe container with wax paper and place crepes on top. Use wax paper to separate layers. Store crepes in freezer until ready to serve.

TIP: To prevent the ice cream from melting too much, you might want to put together 2 or 4 crepes at a time and freeze them, then work on another batch.

Refrigerate any leftover melted chocolate for the garnish.

Prior to serving, whip the cream. Beat in the sugar and vanilla.

Place one or two crepe squares or rolls on a plate, and add a dollop of whipped cream on the top. Melt the refrigerated chocolate and drizzle over the cream. Top the garnish with a fresh, sweet cherry.

Enjoy! (I know I did... :)

NOTE: If anybody tries making this, I'd really appreciate your feedback, especially if you experience any difficulties with it. (Of course, I'll also be fine if you write to rave about it! :)