Chef Christoph Stockhammer, owner of 4-Way Cafe in Flint, shares his recipe for ice cream crepes:
Ice Cream Crepes (in Austria we say Eispalatschinken )
1 1/2 cups milk
6 tbsp. melted butter, cooled
1 cup flour
1/2 tsp. salt
1. Beat eggs, milk, and 4 tsp. of the butter in a medium bowl. Sift in flour and salt; mix well. It's best to let the batter rest for about an hour in the refrigerator.
2. Lightly brush a small skillet with remaining 2 tsp. butter and place over medium-high heat. When skillet is hot but not smoking, pour 1/4 cup batter. Quickly lift skillet and swirl batter to make a thin crepe. Cook until bubbles form on top and edges begin to brown. Turn with spatula and cook until golden.
3. Place a scoop (or two) of your favorite ice cream in the center of each crepe and fold crepe around it. Crepes can be folded in many ways. We roll our crepe around two scoops of vanilla ice cream, just like an ice cream burrito.
4. This is the fun part, choosing your topping! Our favorite is hot fudge sauce, whipped cream, a little powder sugar, and fresh berries.