Raspberry Crepes with Ice Cream
For the filling:
- 2 pints raspberries
- 1/4 cup sugar
For the crepes:
- 4 eggs
- 1 3/4 cups milk, plus more as needed
- 1 Tbs. light rum
- 1/3 cup all-purpose flour
- 1 tsp. sugar
- 1/2 tsp. salt
- 1 to 2 Tbs. unsalted butter, plus more
1 pint vanilla ice cream
- 8 to 10 fresh mint sprigs
To make the crepes, in a bowl, whisk together the eggs, the 1 3/4 cups milk and the rum until blended. Gradually whisk in the flour, sugar and salt to form a thin, lump-free batter. If there are still lumps, strain the batter through a sieve lined with several layers of cheesecloth. Cover and refrigerate for 2 hours. If the batter seems too thick (it should be the consistency of thick cream), thin it by whisking in a little milk.
Place a 9 to 10-inch nonstick crepe pan or fry pan over medium-high heat. Flick a drop or two of water into the pan; if it sizzles and spatters, the pan is ready. Drop in 1 tsp. of the butter. When it melts, tip the pan from side to side to coat the bottom. Pour a scant 1/4 cup batter into the pan, quickly tipping and rotating the pan to coat the bottom evenly. Cook until bubbles appear on the surface, and the crepe begins to dry at the edges and pull away from the pan, about 1 minute. Using a wide nylon spatula, flip the crepe and cook 30 to 40 seconds more. Transfer to a plate and keep warm. Repeat with the remaining batter, adding more butter to the pan as needed. You should have 16 to 20 crepes.
To serve, place several spoonfuls of the berries in the middle of a crepe and roll it up. Repeat until all the crepes are filled. Arrange 2 crepes on each plate. Place a scoop of ice cream alongside each pair of crepes, and top the ice cream with a reserved berry and a mint sprig. Serve immediately.