Recipe from Albert Hall, Acacia Restaurant & Tohono Chul Tea Room
Hot Fudge Peppermint Crepes
Chef Albert Hall
Serves 4
INGREDIENTS:
8 crepes
1/2 gallon peppermint stick ice cream
hot fudge topping
whipped cream
peppermint candy canes
METHOD:
1. Lay 8 crepes out on a clean flat surface or cutting board
2. Place one scoop of ice cream in the center of each crepe
3. Fold crepe and using fingertips, mash the ice cream into an oblong shape
4. Fold crepe over to form a cylinder.
5. Repeat with each crepe
6. Place crepes in freezer until ready to use
SERVE:
Heat fudge sauce
Place 2 crepes on each plate, cover with hot fudge sauce and whip cream
Garnish with peppermint sticks or candy canes
