Brown Butter Crepe Ice Cream Tacos

Brown Butter Crepe Ice Cream Tacos takes about 3 hours and 30 minutes from beginning to end. This side dish has 596 calories, 6g of protein, and 39g of fat per serving. This recipe serves 7 and costs $1.67 per serving. It is perfect for Summer. 2169 people have made this recipe and would make it again. It is a budget friendly recipe for fans of Mexican food. It is brought to you by Half Baked Harvest. A mixture of butter, sprinkles, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. With a spoonacular score of 30%, this dish is not so tremendous. Try Brown Butter Ice Cream, Brown Butter Ice Cream, and Brown Butter Bananan Ice Cream for similar recipes.

Servings: 7

Preparation duration: 60 minutes

Cooking duration: 3 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Start by making the crepes. Add butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about 5-6 minutes, then immediately remove from heat and set aside. Stir in the vanilla extract.Combine all the remaining ingredients in a blender or food processor. Add the browned butter and pulse for 30 seconds or until well combined. Place the crepe batter in the refrigerator for about 30 minutes. 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. Makes about 10 crepes.Preheat the oven to 425 degrees. Drape four crepes over a taco mold. (Or you can also just make these into taco cups by using a cupcake pan instead. Just fit the crepes into the cupcake molds and follow rest of the instructions.) Place in the preheated oven for 10-12 minutes. Remove and stack the four crepes together and then stuff the top crepe with foil to prevent the crepes from caving in. Repeat until you have at least 8 crepe taco shells. Place the crepe taco shells in a plastic bag, leaving them stacked together with the foil stuffed in the top for 10 minutes or until you are ready to fill them. This step is important because is helps the shells soften, so they do not crack when you are trying to stuff them with ice cream. Soften a pint of ice cream or churn a fresh batch. Place a cupcake pan upside down on a baking sheet (it is helpful if you have 2 pans). Being careful not to crack the delicate crepe shells spoon the ice cream into seven or eight crepe taco shells. Place in between the cupcakes tins. Repeat until you have used all the ice cream. Place the pans in the freezer for at least two hours or over night. Before you take the tacos out of the freezer make the magic shell. Combine chopped chocolate and coconut oil in a medium sauce pan over medium heat. Stir frequently until chocolate is almost melted. Remove from heat and stir until completely melted and smooth. Remove the tacos from the freezer and either dip or spoon the magic shell over the tacos. Immediately sprinkle (seriously, do it pretty fast) with sprinkles and let harden, about 2 minutes. Devour!

 

Step by step:

1. Start by making the crepes.

2. Add butter to a small saucepan and heat over medium heat.

3. Whisk constantly until brown bits appear on the bottom, about 5-6 minutes, then immediately remove from heat and set aside. Stir in the vanilla extract.

4. Combine all the remaining ingredients in a blender or food processor.

5. Add the browned butter and pulse for 30 seconds or until well combined.

6. Place the crepe batter in the refrigerator for about 30 minutes. 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.

7. Heat a small non-stick pan.

8. Add butter to coat.

9. 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. Makes about 10 crepes.Preheat the oven to 425 degrees. Drape four crepes over a taco mold. (Or you can also just make these into taco cups by using a cupcake pan instead. Just fit the crepes into the cupcake molds and follow rest of the instructions.)

10. Place in the preheated oven for 10-12 minutes.

11. Remove and stack the four crepes together and then stuff the top crepe with foil to prevent the crepes from caving in. Repeat until you have at least 8 crepe taco shells.

12. Place the crepe taco shells in a plastic bag, leaving them stacked together with the foil stuffed in the top for 10 minutes or until you are ready to fill them. This step is important because is helps the shells soften, so they do not crack when you are trying to stuff them with ice cream. Soften a pint of ice cream or churn a fresh batch.

13. Place a cupcake pan upside down on a baking sheet (it is helpful if you have 2 pans). Being careful not to crack the delicate crepe shells spoon the ice cream into seven or eight crepe taco shells.

14. Place in between the cupcakes tins. Repeat until you have used all the ice cream.

15. Place the pans in the freezer for at least two hours or over night. Before you take the tacos out of the freezer make the magic shell.

16. Combine chopped chocolate and coconut oil in a medium sauce pan over medium heat. Stir frequently until chocolate is almost melted.

17. Remove from heat and stir until completely melted and smooth.

18. Remove the tacos from the freezer and either dip or spoon the magic shell over the tacos. Immediately sprinkle (seriously, do it pretty fast) with sprinkles and let harden, about 2 minutes. Devour!

Nutrition Information:

covered percent of daily need