Makes 10 crepes
This dessert is a knockoff of macadamia nut pancakes. I fancied it up, replacing the fluffy pancakes with thin, delicate crepes, stuffed with Chocolate Macadamia Nut Ice Cream, bundled to look like an edible present on a plate.
¾ cup plus 2 tablespoons all-purpose flour
2 tablespoons granulated sugar
2 large eggs
2 tablespoons unsalted butter, melted
1 cup milk
5 tablespoons melted butter (for cooking crepes)
Put all ingredients except the butter in a blender, cover and blend at low speed until blended.
Transfer to a bowl, cover with plastic and allow to sit at room temperature for 30 minutes, or refrigerate overnight.
Heat an 8-inch crepe pan or omelet pan over medium-high heat. Brush lightly with some melted butter. Ladle ¼ cup of batter, tilt or swirl the pan to spread the batter evenly. Cook until the crepe’s surface is covered with bubbles, the
edges are golden brown and easily lifted away from the pan so you can see if the underside has browned. When the underside is lightly browned, after about 2 minutes, flip the crepe, using a thin spatula. Cook the other side for 30 seconds and transfer to a platter.
Repeat with the remaining batter, stacking the crepes. The recipe makes 15 6- inch crepes or 10 8-inch crepes.
Crepes can be made ahead. Stack the crepes between pieces of parchment or wax paper, place in a large ZipLoc bag and refrigerate or freeze.