Suzette-Inspired Ice Cream Crêpes

997 of 1,000 Cookbook Challenge

Suzette-Inspired Ice Cream Crêpes p.488-489

INGREDIENTS:

1½ (3 cups) vegan vanilla ice cream, softened

4 Vegan Dessert Crêpes

2 TBLS vegan margarine

¼ cup confectioners sugar

¼ cup fresh orange juice (substituted with pineapple juice)

1 TBLS fresh lemon juice

¼ cup Grand Marnier or other orange flavored liqueur (substituted with light rum)

DIRECTIONS:

- If using store bought ice-cream gather ¼ of the pint into plastic wrap. If using homemade ice cream ½-¾ cup of ice into plastic wrap.

- Roll the ice cream into a log shape.

- Carefully unwrap the softened ice cream log from the plastic wrap and roll the crêpe around the outside.

- Place crêpe on a freezer safe plate and repeat with the remaining crêpes and ice-cream.

- Place the four crêpes in the freezer to set up, about 30 minutes.

- In a small skillet, heat the margarine over medium heat.

- Add the sugar.

- Stir in the orange juice, lemon juice, and Grand Marnier.

- Stir.

- Simmer, cooking off the alcohol, about 2 minutes.

- Place filled crêpe on a dessert plate, top with a few spoonfuls of sauce and serve.

TOPPING VARIATION:

- Place 1 cup of thin strawberry slices into a bowl with 1 TBLS of powdered sugar.

- Cover and let set at room temperature for 1 hour.

- Place filled crêpe on a dessert plate, Top with strawberries, some sauce, and vegan whipped cream.

- Serve.

PERSONAL THOUGHTS:

That margarine-juice-liqueur sauce is amazing. Skip the ice cream, and drizzle that over every breakfast/dessert thing possible. I was super proud of how my crêpes came out. They couldn't quite hold the whole ¾ cup of ice creme, but I'm not mad at them.

~~~ #LouisianaVegan