Crepes (for breakfast or dessert)
I have to thank Jessica at How Sweet It Is for this wonderful idea. She made some ice cream filled crepes on her blog that looked incredible! As soon as I saw her pictures, I knew I wanted crepes for breakfast on Saturday morning. I followed a simple recipe from the Joy of Cooking to make the crepes. I used black raspberries for the filling since we had them in the freezer from berry picking last summer, but any traditional crepe filling would be great. I heated the berries in the microwave, mixed them with sugar and rolled them up inside the crepe. Add a dusting of powdered sugar and you have a very delicious (and sweet) breakfast.
Of course, I had to save a few crepes to fill with ice cream. I thawed about 1/2 cup of ice cream on the countertop for a few minutes, then split it between 2 cooled crepes. I folded the crepes around the ice cream (although I probably could have rolled it up like a normal crepe), then stuck it in the freezer until after dinner. I made Jessica’s homemade hot fudge sauce to serve on top and it was incredible! For days afterwards, I kept eating spoonfuls of hot fudge out of the refrigerator…does anyone else do that? Thankfully I only made a half batch, so it was gone before too long 
This was such a fun idea and a great unique dessert. Mike raved about the breakfast version and the dessert version. We’ll definitely be having this again.
Crepes
Ingredients:
Crepes:
1 cup all purpose flour
1 cup milk
1/2 cup lukewarm water
4 large eggs
1/4 cup (1/2 stick) butter, melted
1/8 tsp salt
3 Tbsp sugarHot Fudge Sauce:
1 cup sugar
1 cup cocoa
2 tablespoons flour
pinch of salt
1 cup boiling water or scalding milk
1 tablespoon of butter
1 teaspoon of vanillaDirections:
Crepes
Combine all ingredients in a bowl and mix until smooth. Cover with plastic wrap and let stand for 30 minutes, or refrigerator for up to 2 days.Heat a nonstick pan over medium high heat. (If not using a nonstick pan, add about 1/2 tsp of butter to the pan). Lift the pan off the heat and slowly pour in enough batter to cover the entire bottom with a very thin coating (about 1/4 cup). Quickly tilt and rotate the pan, then return to the heat and cook until the crepe bubbles and the bottom is lightly browned, about 1 to 1 1/2 minutes. Turn the crepes with a spatula or with your fingers. Return the pan to heat and cook the second side until browned, but not evenly. Slide the crepe onto a wax paper-covered plate.
Spread 3-4 Tbsp of filling in the center of the pale side of each crepe, leaving a 1-inch border all around, then roll up the crepes
Makes 12 crepes
For the Hot Fudge: Combine sugar, cocoa, salt, and flour in a bowl or pot over a double boiler. Bring water or milk to a boil. Gradually add hot liquid to sugar mixture. Stir constantly until mixture thickens.
Once it has reached the desired thickness, remove from heat and stir in butter and vanilla.*I liked this best after I kept it in the refrigerator and then re-heated it. It was nice and thick and fudgy!
from The Joy of Cooking
Welcome! I'm Megan and it's my hope that here you'll find food that has been made with love and recipes that are shared with joy. Thanks for stopping by! 
Joanne - These look so delicious, and plan to bake these for a friend who ...
Gloria - I made these for my husband's 65th birthday dinner. I was going t...
PAULINE - How many servings does this make? Looks delicious. Cheers! ;)
Theresa - About how many do you get out of one roll of bread dough. I am tr...
Jessica @ How Sweet — February 11, 2010 @ 12:33 pm
So glad you like the fudge sauce!! I like it best straight from the fridge, too – so fudgy! And your crepes look beautiful!
Estela @ Weekly Bite — February 11, 2010 @ 12:54 pm
These looks delicious!!! I've always loved crepes, but have always felt too intimidated to make them.
Simply Life — February 11, 2010 @ 12:56 pm
wow, nice work! these look like they came out perfect!
Barbara — February 11, 2010 @ 1:14 pm
We do like crepes around here. Never thought of them for breakfast though. Brunch, yes. Dessert, double yes.
But I really like the idea of fruit stuffing…after all they're really just pancakes, right?
Maria — February 11, 2010 @ 2:13 pm
Oh yum! I need to make these this weekend!
amanda @ fake ginger.com — February 11, 2010 @ 3:36 pm
Mmm, those look amazing! I definitely need to try crepes one day soon.
Retta — February 11, 2010 @ 4:12 pm
YUMMY! The crepes are so pretty!
megan — February 11, 2010 @ 8:18 pm
Jessica – thanks so much for the idea! And the fudge sauce is delicious. I want to make more, but I'm trying to refrain because I know I'll just eat it all!
Ashley — February 12, 2010 @ 12:06 am
Megan, great idea, to thaw the ice cream, assemble the crepe and then re-freeze. The "packets" covered with hot fudge sauce look delicious!
Julia — February 12, 2010 @ 8:45 pm
I have been loving crepes lately, and these look so good!
Mom — February 14, 2010 @ 5:19 pm
I made these with blueberries as a Valentine's Day brunch (I wasn't allowed to use Dad's stash of black raspberries). They were a huge hit, and now, I'm allowed to try them with the raspberries next time. Thanks for nudging me out of my comfort zone to try something different.
Anonymous — February 15, 2010 @ 1:49 am
so i made curried chicken and lentil soup this weekend, but you dont see me telling the world aboutit
El — February 15, 2010 @ 2:45 am
I am a crepe nut. These look delicious. I love the idea of turning them into sundaes. What I wouldn't give to have one right now!
Fresh Local and Best — February 15, 2010 @ 2:57 am
These crepes look amazing!
megan — February 15, 2010 @ 8:18 pm
mom – now that we know dad likes these, can we have them for breakfast next time I come home??
grace — February 16, 2010 @ 12:40 am
crepes are useless to me unless they're filled to bursting with something fabulous. what you've done here, my dear, is fabulous.
pegasuslegend — February 17, 2010 @ 12:00 am
wow these look fabulous my mouth is watering!
Sprinkles of Parsley — December 21, 2010 @ 8:59 pm
These do look delicious!