It was my turn to choose the challenge for the Sunday Slow Scoopers and I wanted to try crêpes. David Lebovitz has included this in his cookbook 'The Perfect Scoop' as a way to serve ice cream. I thought it would be fun to see what folks folded into their Crêpes. 
If you have never made crêpes they are really easy, once you get the hang of it. Just use a non-stick pan, and the perfect amount of batter. You can see there were a few goofs before mine were perfect.The batter mixes up quickly in the blender. Easy as pie (easier actually)
Crêpes
3/4 cup milk
2 Tbs butter, melted
3 eggs
1 tsp sugar
1/4 tsp course salt
3/4 cup flour
Pour the milk and melted butter into a blender. Add the eggs, sugar, and salt. Blend briefly. Add the flour and blend until smooth. Refrigerate for at least 1 hour. (You can make it in advance and refrigerate overnight.)
To make the crêpe, let the batter come to room temperature, then whisk it to thin it out a bit. Use a nonstick skillet over medium heat. When a few drops of water sprinkled on the pan sizzle, pour in 1/4 cup of batter and quickly tilt the pan so the batter covers the bottom. Cook the crêpe until the edges begin to darken. Use a flexible spatula to flip it over, then cook on the reverse side.
Pour the milk and melted butter into a blender. Add the eggs, sugar, and salt. Blend briefly. Add the flour and blend until smooth. Refrigerate for at least 1 hour. (You can make it in advance and refrigerate overnight.)
To make the crêpe, let the batter come to room temperature, then whisk it to thin it out a bit. Use a nonstick skillet over medium heat. When a few drops of water sprinkled on the pan sizzle, pour in 1/4 cup of batter and quickly tilt the pan so the batter covers the bottom. Cook the crêpe until the edges begin to darken. Use a flexible spatula to flip it over, then cook on the reverse side.
Crêpes can be stored in the freezer wrapped in plastic then foil. To reheat cover with foil and heat at 300 for 10-15 minutes.
I filled mine with the last of the fresh strawberries at the market and of course, a scoop of ice cream.
Strawberry-Sour Cream Ice Cream
1 pound fresh strawberries
3/4 cup sugar
1 Tbs vodka
1 cup sour cream
1/2 tsp lemon juice
Slice the berries and toss them in a bowl with the sugar and vodka. Stir and allow to sit for 1 hour. Pulse berries and their liquid with the other ingredients in a blender until smooth, but still with chunks of berries. Refrigerate for 1 hour then freeze in the ice cream maker.
This blend of sweet strawberries with the tart of the sour cream was perfect.
Y'all enjoy!
Sandi