Crepes With Ice Cream and Chocolate Sauce

• 4 eggs
• 1 1/2 cups milk
• 2 Tbs. canola oil
• 1 cup flour
• 1/2 tsp. salt
• 2/3 cup chocolate chips
• 1/2 cup heavy cream
• 1/4 cup sugar
• 1 pint vanilla ice cream

1. Place eggs in a blender and pulse a few times to break them up.
2. Add milk, oil, flour and salt and blend until smooth.
3. Heat a small (8- or 9-inch) nonstick saute pan over medium-high heat.
4. Place a small amount of oil on a paper towel and rub it over the surface of the pan.
5. Pour in 1/4 cup of the crepe batter and quickly swirl the pan around until it covers the entire bottom of the pan.
6. Cook for 2 minutes, or until the crepe is set in the center.
7. Loosen the edges with a spatula and turn the crepe over.
8. Cook for 1 minute, or until very lightly browned, and remove from the pan.
9. Repeat the process with the remaining batter, oiling the pan before cooking each crepe.
10. To make the sauce: Place the chocolate chips, cream and sugar in a small saucepan and cook over low heat, stirring frequently, for 5 minutes, or until the chocolate is melted and the sugar is dissolved.
11. Remove from the heat and serve warm.To serve: Fold the crepes in quarters and arrange three in the center of each plate.
12. Top with a scoop of vanilla ice cream and spoon the chocolate sauce on top.

eggs, milk, canola oil, flour, salt, chocolate chips, heavy cream, sugar, vanilla ice cream

Taken from www.foodnetwork.com/recipes/crepes-with-ice-cream-and-chocolate-sauce-recipe.html (may not work)