With the weather warming up we can’t help but think and dream of all things ice cream and well here is what happens when Marcela combines her favorite treats, crepes and ice cream. Marcela has a special connection with crepes since growing up in Mexico you can literately find crepes in most restaurant dessert menus. It was one of those things that her parents would always let her have for dessert. In her latest cookbook, Casa Marcela: Recipes and Food Stories of My Life in The Californias you will find an amazing recipe for Crepas de Cajeta but that’s a whole different story I will share with you later. Here is what we like to call a marriage of crepes and ice cream becoming one cake. It’s the perfect cake to surprise your loved ones with something out of the norm that will yet satisfy that sweet tooth. Happy Cooking Amigos!
Chocolate Crepe and Ice Cream Layer Cake
- 3 cups all purpose flour
- 4 cups whole milk
- 6 eggs
- 2 cups sugar
- 1 tablespoon vanilla
- 3/4 cup canola oil
- 1/2 cup cocoa powder
- Pinch of kosher salt
- 1/4 cup water
- 2 cups dark chocolate chip
- 2 pints cookies and cream ice cream
- Fresh strawberries, for garnish
In a blender combine flour, 3 cups milk, eggs, 1 1/2 cups sugar, vanilla, oil, cocoa, salt and water. Blend until ingredients until smooth. Refrigerate crepe batter for about and hour. Heat a lightly grease non-stick pan, pour about 3 tablespoons into center of the pan. Pick up pan and lightly tilt until batter has evenly coated bottom of pan. Cook until top of crepe dries up, turn over and cook for about 20 seconds longer. Stack crepes on a plate coated with wax paper. Repeat process until there is no batter left. Refrigerate crepes when done with batter.
In a small saucepan melt chocolate chips, 1/2 cup sugar, and 1 cup milk over low heat. Frequently stir with a wooden spoon. Cook until chocolate has melted completely. Set aside.
To assemble the crepe cake, let ice cream stand at room temperature allowing it to start melting, about 10 minutes until it is spreadable. Place a crepe on a plate and spread with ice cream in the center of crepe. Keep stacking and repeat process. Refrigerate for about 6 hours. Add fudge on top of layer cake and serve.