Fluffy crêpes with ice cream and raspberry sauce

Name: Fluffy crêpes with ice cream and raspberry sauce
Ingredients: 4 eggs; 4 tablespoons sugar; 4 tablespoons oil; 400 g flour; 400 ml milk; 300 ml sparkling water; 50 ml sparkling water for thinning; 1 teaspoon vanilla extract; 2 tablespoons oil for the pan; 500 g assorted ice cream; 200 g raspberry sauce

Dessert - Fluffy crêpes with ice cream and raspberry sauce by Antonia H. - Recipia

Fluffy crêpes with assorted ice cream and raspberry sauce cook for one minute on the first side. The batter made with milk and sparkling water keeps them soft and a little thicker than the usual thin crêpes, and they’re topped with chocolate, coffee or vanilla ice cream and raspberry sauce. I serve them with a thin layer of sauce so the ice cream stays front and center. Prep: 15 minutes. Cook: 30 minutes. Rest: 20 minutes. Total time: 65 minutes. Servings: 10. Approximately 380 kcal and 10 g protein per serving.

Ingredients

4 eggs
4 tablespoons sugar
4 tablespoons oil
400 g flour
400 ml milk
300 ml sparkling water
50 ml sparkling water for thinning
1 teaspoon vanilla extract
2 tablespoons oil for the pan
500 g assorted ice cream
200 g raspberry sauce

Preparation

1. Beat the eggs with the sugar and 4 tablespoons of oil. Gradually add the flour and milk, alternating between them, until you have a smooth batter. 2. Pour in the 300 ml of sparkling water and stir gently. Add the vanilla extract; the batter should run easily, like pourable cream. 3. Heat the pan and grease it with a little oil, no more than 1/2 teaspoon. Pour a ladleful of batter toward the edge of the pan and quickly swirl it to cover the base. 4. Cook each crêpe for one minute over low heat, until the edges come away easily. Flip it with a spatula and cook for another 30 seconds; continue until you have about 20 crêpes. 5. Place them on a plate and leave them for 20 minutes to cool. If the batter thickens as it sits, gradually add some of the 50 ml of sparkling water set aside. Serve the crêpes with assorted ice cream and raspberry sauce.

Notes

For the classic version, you can swap the sauce for 200 g of strawberry jam; the batter contains gluten, milk and eggs. Flour from the countryside can make the batter thicker than store-bought flour, and flour left in the bowl absorbs more liquid, so you can use up to 50 ml extra sparkling water. The pan used here is 22 cm across at the rim and 19 cm across at the base; a larger one makes each crêpe thinner. I serve unsweetened black tea alongside them. Keep the plain crêpes covered in the fridge for up to 3 days; add the ice cream and sauce only when serving.

Frequently asked questions

Can I use still water instead of sparkling water?

Yes, use 300 ml still water. The crêpes will be a little less airy.

Can I use whole wheat flour?

Replace 100 g of the white flour with whole wheat flour, keeping 400 g of flour in total. The batter may also need some of the water set aside to thin it.

What should I do if they tear when I flip them?

Leave them in the pan for a few more seconds and flip them when the edges come away easily. A wide spatula supports them better.

How much raspberry sauce should I use per serving?

Use about 20 g, roughly a tablespoon of sauce, for two crêpes. If you pour it on while the crêpes are warm, the ice cream will melt faster.

Can I change the ice cream flavors?

Yes, you can choose other flavors, keeping the total at 500 g for the 10 servings.