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Tuesday, June 9, 2015

Ice Cream week - French Toast Crepes

It's unofficially summer! After a long winter here in New Jersey, I'm happy to be ringing in the warmer weather with some cool treats and bringing you a full week of ice cream!

I'm happy to be showcasing my favorite Western New York ice cream maker - Perry's Ice Cream. As a member of their Inside Scoopers group, I have had the opportunity in the past to get samples of their seasonal flavors, test some of their small batch samples and tour the factory. Over the past few months, Perry's has been introducing their newest creation online - Perry's Escapes.

Since I live in New Jersey, it's become increasingly difficult to access Perry's Ice Cream. Some Wegmans grocery stores sell the brand, but not all of them in my region. I was left to lust after these new flavors online, until Perry's offered to send me a sampling of their newest flavors. Needless to say, I was excited.

Perry's Escapes are small batch ice creams with rich flavors. Several of the flavors are ones that were previously only available at the ice cream stand (like Movie Time and Queen of Hearts). I decided to pick out three of my favorite flavors and create a tasty recipe around them.

First up this week - French Toast Ice Cream!

After tasting the French toast flavor (it takes like maple syrup, cinnamon and vanilla), I knew that I had to keep a hint of breakfast with this dessert. I made up a batch of miniature crepes, cut up a banana and piped on some whipped cream. Just like that, I had a sweet and satisfying dessert, that would totally be appropriate for early morning eating.

Disclaimer: As a member of their Inside Scoopers team, Perry's Ice Cream supplied me with a bunch of their Escapes new flavors. All opinions are my own. I'm only so happy to support this hometown brand because I grew up eating Perry's and they make a damn delicious ice cream!

Two Years Ago: Banana Bread French Toast
Three Years Ago: Spring Penne Pasta
Four Years Ago: Fruit and Yogurt Jars

Miniature Crepes
Recipe Adapted (barely) from The Little Paris Kitchen

When I decided that I wanted to make crepes, I immediately looked to Rachel Khoo's first cookbook. While I haven't seen her show on the cooking channel in a while (not sure if it's because I don't get the cooking channel now, or if it's not on anymore), but I always loved her simple take on French food. These crepes do not disappoint. Rather than making full-sized crepes, I used a 6-inch non-stick pan and made miniature crepes. Just means you need to eat more!

Depending on when you would like to eat these crepes, be sure to factor in the 8 hours that the batter needs to sit in the fridge!

1 1/2 cups all-purpose flour
Pinch of sugar
Pinch of salt
2 eggs
About 3 cups 2% milk

Whisk together dry ingredients in a medium bowl. Make a well in the middle and add eggs, stir until eggs are incorporated. Slowly whisk in the milk, adding enough milk until the mixture is like heavy cream. Don't overmix! Cover and set in the fridge overnight (or for 8 hours if making this for dessert).

Heat a 6-inch non-stick pan over medium-low heat. Add about 1/4-cup of crepe batter to the pan. Let cook for about 1 minute, or until the top starts to set. Gently flip over the crepe and allow to cook for another minute. Fold in half and remove from the pan. Keep making crepes until you run out of batter, piling them on top of each other as you go.

To enjoy the dessert as I made it - place 2 crepes in a dish, add 4-5 slices of banana, one large scoop of your favorite French Toast Ice Cream (can't get Perry's? Try a french vanilla with a drizzle of maple syrup!)

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