Ingredients
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1 tablespoon Butter
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Matcha Crepes
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1 cup (120 g) all-purpose Flour
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1 cup (250 ml) Milk
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¼ cup (65 ml) cold Water
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2 Egg
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1 teaspoon Matcha Green Tea Powder
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Generous pinch of Salt
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3 tablespoons Butter
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Cherry Chocolate Ice Cream
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2 cups (500 ml) Heavy Cream
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1 cup (250 ml) whole Milk
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½ cup (100 g) Sugar
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½ lb (250 g) pitted fresh Cherries
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8 oz (250 g) chopped Dark Chocolate
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Special Equipment
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Ice cream maker (remember to freeze your insert if you have one)
Directions
Steps
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1
Done
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Blend the Matcha Crepes ingredients in a blender on medium speed for 20 seconds until the batter is smooth. Refrigerate for at least 1 hour or overnight. |
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2
Done
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Make the Cherry Chocolate Ice Cream by heating the cream, milk and sugar in a medium saucepan over medium-low heat. When the mixture is hot, but not boiling, remove from the heat and add the cherries. Let steep for 10 minutes. Cool the mixture in the refrigerator. |
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3
Done
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When the ice cream mixture is fully chilled, stir in the dark chocolate. Churn the mixture in your ice cream maker, following the manufacturer’s instructions. |
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4
Done
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Before sautéing the crepes, stir the batter. Set an 8-inch (20-cm) nonstick frying pan over medium heat. When it’s hot, brush with a little of the melted butter. When the butter is bubbling, pour in ¼ cup (65 ml) of the batter and swirl the pan so the batter covers the bottom evenly. |
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5
Done
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Cook 30 for seconds. Use a rubber spatula to loosen the edges, flip the crepe and cook another 30 seconds. Slide onto a plate and cover with a towel to prevent drying. Continue making more crepes with the rest of the batter. |
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6
Done
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To serve, fold a crepe into quarters and place a scoop of ice cream on top. |
