Crepes Ambrosia a'la Ernie

Prep Time
Cook Time
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Recipe: #31778

April 13, 2019

"An original recipe deriving from Ernie's Restaurant located in San Fransisco. A really special desert crepe that is simple to make with excellent results that would impress family and dinner guests. This recipe goes back to at least the 70's. Source: The Cookbook to Serve 2, 6, 24 - America's Best Restaurants Recipes. The refrigerator chill time has been included in the totals displayed in the recipe."

Original is 6 servings


  • Serving Size: 1 (208.8 g)
  • Calories 296.1
  • Total Fat - 15.3 g
  • Saturated Fat - 7.7 g
  • Cholesterol - 260.3 mg
  • Sodium - 143 mg
  • Total Carbohydrate - 29.9 g
  • Dietary Fiber - 2.4 g
  • Sugars - 23.7 g
  • Protein - 10.7 g
  • Calcium - 124.4 mg
  • Iron - 1.4 mg
  • Vitamin C - 7.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Combine eggs and flour in a bowl. Beat with a wire whisk until smooth.

Step 2

Add milk, water and salt; beat until smooth. Refrigerate, covered for 3 hours.

Step 3

With a pastry brush dipped in the melted butter, very lightly coat the bottom of a hot 5-inch crepe pan or skillet.

Tip: Test 1 crepe; if too thick add a bit of milk

Step 4

Pour in about 1 1/2 tablespoons of batter and quickly rotate the panto coat it with a thin film of batter.

Step 5

Cook over moderately high heat until underside is lightly brown.

Step 6

Turn crepe with a spatula; lightly brown other side. Remove crepe to a plate and reserve.

Step 7

Repeat with remaining batter. Pile crepes on top of each other.

Step 8

Mash 1/3 of the strawberries in a skillet over medium heat.

Step 9

Add sugar, kirsch and Cointreau; cook only until liqueurs are heated.

Step 10

Flame with a match and set aside.

Step 11

Separate crepes and coat in sauce; reheat together for 2 - 3 minutes.

Step 12

Surround ice cream with the remaining whole strawberries.

Step 13

Place one crepe over each ice cream scoop.

Step 14

Pour enough of the sauce over crepe. Serve immediately.

NOTE: Extra crepes can be refrigerated for 1 or 2 days - or frozen for 2-3 months. Place a small piece of wax paper between crepes before storing. The sauce will keep about a week in the refrigerator. Raw batter will keep, covered, in refrigerator for 2 - 3 days.


No special items needed.

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