Crepes with Very Fudge Sauce

Makes 12 crepes

1 scant cup unbleached all-purpose flour
1-1/4 cups low-fat milk
1 tablespoon sugar
1 teaspoon salt
1 teaspoon vanilla extract
2 eggs or equivalent egg substitute
2 tablespoons + 1 teaspoon unsalted butter or margarine, melted
Silver Palate Very Fudge Sauce, heated
Chocolate ice cream, ice milk or yogurt
1/4 cup slivered almonds, toasted, optional
Ice cream, ice milk, or frozen yogurt


Slowly whisk together flour, milk, sugar, salt, vanilla and eggs in a large bowl until smooth. Add 2 tablespoons melted butter and mix again. Batter should be consistency of light cream. Let stand for 30 minutes. Heat remaining butter in a 10-inch nonstick skillet over medium-high heat. Stir batter. Pour a scant 3 tablespoons of batter into pan toward 1 side. Lift pan and rotate to cover bottom evenly. Replace pan on heat and let crêpe cook until edges are light brown, about 1 minute. Adjust heat to medium if crêpe burns before cooking through. With a spatula or rounded knife, lift edge of crepe and flip over. Cook until lightly browned in spots, 20 seconds. Flip crepe onto plate. Continue with remaining batter. Spread each crêpe with 1 tablespoon Silver Palate Very Fudge Sauce, fold into quarters and serve with a small ball of ice cream, ice milk or yogurt. Drizzle on additional Silver Palate Very Fudge Sauce and slivered almonds, if desired.

Silver Palate Products used in this recipe: