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Regular and Green Tea Ice Cream Rolls

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Images: Kin

One of the most popular appetizer items at my dad’s restaurant back in the day were the Peking Duck Rolls. I still remember how I used to make these in the kitchen. It was very simple to make. All that was needed was a piece of duck meat and skin, scallions, and plum or hoisin sauce, all wrapped in a flour crepe and microwaved at medium-high heat for about a minute. I was watching a cooking show and crepes were featured as the dessert item. Well, it spurred my interest in how I could apply the crepe to my cooking style. After some thinking, I thought about the duck rolls, but I wasn’t going to use duck or the crepe that was used to wrap the duck. Instead, I was going to make dessert crepes from scratch and wrap it around ice cream. I went online and searched for Alton Brown’s Crepe Recipe. So here it is, from FoodNetwork.com:

Ingredients
2 large eggs
3/4 cup milk (I substituted w/ coconut milk)
1/2 cup water
1 cup flour
3 tablespoons melted butter (I used 2 tablespoons of Smart Balance Spread)
Butter, for coating the pan (I used cooking spray)

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. 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.

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. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

Ok, now back to my part. With the crepes complete, let them cool to room temperature. I stacked them on a plate and covered them with a moist paper towel to prevent them from drying out. Take out one crepe and lay it out on a clean surface. Place the ice cream a little off center towards the bottom. Gently lift up the bottom of the crepe and fold it over the ice cream. Holding the fold in place, with your free fingers, fold in the sides. Now roll the crepe bottom up, keeping the side folds in place. Serve immediately. If you can’t serve immediately, before you fold the crepes, put a plate in the freezer so it gets cold enough to keep the rolls chilled. Iti’ll buy you a little bit of time before the insides start to melt. Enjoy!

~Kin

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