Crêpes

Usually we would only buy Häagen-Dazs ice cream when they are on sale, say 3x500g tubs for Cdn$10.  However, when we saw this new Lemon flavour with Half the Fat, we couldn't resist and bought it at regular price ($6.77 for a 500g tub).  To rub it in, the cashier lady told us that they were on sale at $2 a tub yesterday!  "I don't care!  I have to eat it now!" was what I had in mind when I paid.  We were crazy enough to ask for 2 spoons at MacDonald's to eat the ice cream in the car right away.  The taste is well worth the money.  I think it's the most refreshing flavour in the Häagen-Dazs brand.  I was delighted to see there was no single artificial ingredient in this product.  It probably will be the only ice cream which I'll ask for second. 

So, it became part of our breakfast this morning.  Yes, dessert for breakfast!  Fresh Strawberries Crêpe with Lemon Häagen-Dazs ice cream.  I heard Häagen-Dazs ice cream is very expensive in Hong Kong.  I wonder how much they'll charge for this plate.

Then, Ho came up with this chocolate lover's devil crêpe version: Toblerone Crêpe with chocolate syrup.

I also did a salty version with mayo and shredded pork which I didn't take a picture of.  As much as I like all these fillings, I do think the smooth yet light crêpes make a big difference.

Basic Crêpe (Adapted from All Recipes)

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted

Directions

1. In a large mixing bowl, whisk the eggs.  Sieve flour and add to the eggs . Gradually add in the milk, keep stirring. 
2. Once all flour are covered with egg mixture, add water.  Use spatula to stir and press batter against side of bowl until combined.  
3. Add the salt and butter; beat until smooth.  
4. Press batter through sieve while transferring the batter to another bowl.
5. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
6. Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.