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Place all ingredients except ice cream in an electric blender or food processor fitted with a steel blade; process until smooth. Pour batter into a bowl. Heat a crepe pan or an 8-inch nonstick skillet over medium-high heat. Wipe pan lightly with oil. Measure about 3 tablespoons batter; pour into pan. Roll pan to evenly coat the bottom. If pan is too hot, batter will not swirl to proper size. Cook 30 seconds or until set. Turn and cook the other side 30 seconds. Cook remaining batter. Cool crepes. In the center of each crepe, place about 1/3 cup ice cream; fold sides over. |