halfbakedharvest5.0
Brown Butter Crepe Ice Cream Tacos
Sounds crazy, but tastes amazing
👥 8 Servings⏱️ Prep & Cook: 3h 33m⏳ Prep: 1h🔥 Cook: 3 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●whisk
- ●blender
- ●food processor
- ●pan
- ●cutting board
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Start by making the crepes. Add butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about ⏱️ 5-6 minutes, then immediately remove from heat and set aside. Stir in the vanilla extract.
butter2 tablespoonspint of your [favorite ice cream|https://www.halfbakedharvest.com/chocolate-peanut-butter-swirl-fudge-brownie-ice-cream/]1
2
Combine all the remaining ingredients in a blender or food processor. Add the browned butter and pulse for ⏱️ 30 seconds or until well combined. Place the crepe batter in the refrigerator for about ⏱️ 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to ⏱️ 48 hours.
butter2 tablespoonspint of your [favorite ice cream|https://www.halfbakedharvest.com/chocolate-peanut-butter-swirl-fudge-brownie-ice-cream/]1
3
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for ⏱️ 30 seconds and flip. Cook for another ⏱️ 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. Makes about 10 crepes.
butter2 tablespoonspint of your [favorite ice cream|https://www.halfbakedharvest.com/chocolate-peanut-butter-swirl-fudge-brownie-ice-cream/]1
4
Preheat the oven to 425 degrees.
5
Drape four crepes over a [taco mold|http://www.amazon.com/Chicago-Metallic-Baked-Taco-Rack/dp/B00004R90X/ref=sr_1_2?ie=UTF8&qid=1366926530&sr=8-2&keywords=taco+maker]. (Or you can also just make these into taco cups by using a cupcake pan instead. Just fit the crepes into the cupcake molds and follow rest of the instructions.) Place in the preheated oven for ⏱️ 10-12 minutes. Remove and stack the four crepes together and then stuff the top crepe with foil to prevent the crepes from caving in. Repeat until you have at least 8 crepe taco shells. Place the crepe taco shells in a plastic bag, leaving them stacked together with the foil stuffed in the top for ⏱️ 10 minutes or until you are ready to fill them. This step is important because is helps the shells soften, so they do not crack when you are trying to stuff them with ice cream.
6
Soften a pint of ice cream or churn a [fresh batch|https://www.halfbakedharvest.com/chocolate-peanut-butter-swirl-fudge-brownie-ice-cream/]. Place a cupcake pan upside down on a baking sheet (it is helpful if you have 2 pans). Being careful not to crack the delicate crepe shells spoon the ice cream into seven or eight crepe taco shells. Place in between the cupcakes tins. Repeat until you have used all the ice cream. Place the pans in the freezer for at least two hours or over night.
butter2 tablespoonspint of your [favorite ice cream|https://www.halfbakedharvest.com/chocolate-peanut-butter-swirl-fudge-brownie-ice-cream/]1
7
Before you take the tacos out of the freezer make the magic shell. Combine chopped chocolate and coconut oil in a medium sauce pan over medium heat. Stir frequently until chocolate is almost melted. Remove from heat and stir until completely melted and smooth.
8
Remove the tacos from the freezer and either dip or spoon the magic shell over the tacos. Immediately sprinkle (seriously, do it pretty fast) with sprinkles and let harden, about ⏱️ 2 minutes. Devour!
Nutrition Facts
calories
522 kcal
fat Content
34 g
serving Size
1 serving
fiber Content
2 g
sugar Content
37 g
sodium Content
164 mg
protein Content
5 g
cholesterol Content
55 mg
carbohydrate Content
48 g
saturated Fat Content
22 g
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