Prep + Cooling: 1 hour Cooking: 20 minutes

This was a fun multiple part cook. It uses a few different parts that all timed right keeps you in an hour to an hour and a half. This was to practice a sugar cage which I broke mine but it was still a lot of fun to try. Let’s get into this.

Ingredients

Crepe

• 2 eggs

• 2 tbls butter

• 2 cups milk

• 1/2 tsp vanilla extract

• 1 tbls sugar

• 1/2 tsp salt

• 1 1/2 cup flour

Ice cream

• Follow my Ice Cream recipe. Instead of adding chocolate I added cinnamon to it (fantastic)

Sugar Cage

• 1 1/4 cup sugar

• 1/3 cup light corn syrup

• 1/4 cup water

• Cooking spray

Prep

1. Start with the ice cream. You want to get it cooling in the fridge as it needs the most time

Crepes

1. In a large bowl start the crepes next

2. Add all the ingredients into the bowl and mix until fully mixed and looking like a pancake batter. Cover and refrigerate for at least a half hour if not longer. You want the bubbles to get out of it

3. While those two batters are cooling, start the sugar cage

Sugar Cage

1. Add the water, sugar and light corn syrup into a pot and mix it together

2. Use medium heat and add a candy thermometer

3. You want to heat it to ‘Hard Crack’ which is between 302 F and 311 F (150 - 155 C)

4. While this is heating, decide what it going to be your mold. I used a bowl for the shape I wanted. Coat this in the cooking spray

5. Remove the sugar from the heat and add to a bowl

6. Take a fork and use it to spread the sugar in strings around your mold however you see fit. You’ll want to make sure you leave holes for your fingers all over to help remove it later without cracking it

7. Allow this to cool while you make the rest

Cook and Assemble

1. Add your chilled ice cream to your ice cream maker and let this church

2. While the ice cream is churning, take an 8 in pan (minimum) and heat it to about medium heat

3. Have the crepe mixture in a measuring glass or something for pouring

4. Pour from the center and swirl the pan to roll the mixture to the edges so it’s flat and coating the bottom

5. Let it brown and solidify (like making pancakes) and flip so the other side gets cooked as well

6. Add to a plate to cool while cooking the rest

7. Take the done crepes and fold in half twice to make little quarter slices and arrange on plate

8. Scoop the ice cream on top

9. Remove your sugar cage from your mold, super carefully. If it is stuck to the surface you have it resting on, use a sharp knife to crack the sugar to release it. Have your hands through the holes to try and gently lift it with as much surface area as you can covered

10. Place over the ice cream

11. I also added caramel and chocolate fudge sauce to the crepes under the ice cream for more taste

Afterthoughts

This was flipping fantastic. The sugar cage broke but was still a crunchy fun part to the meal. I didn’t flavor it so it only added texture and whimsy to the meal. The cinnamon ice cream when fantastic with the crepes and the syrups added. I would easily make this many more times and it’s so easy to make large batches for any family or gathering of friends.