Running a restaurant means going that extra mile—which sometimes includes helping staff in other departments. For example, at Farallon restaurant,
Combine the milk, cream, sugar, finely crushed peppermint candies, and salt in a heavy saucepan. Cook over medium heat, stirring occasionally, until almost simmering. Pour the mixture into a bowl and cool over an ice bath until room temperature. Refrigerate the custard for at least 4 hours or up to overnight. Put the coarsely crushed peppermint pieces in a medium bowl and put it in the freezer.
Strain the custard, discarding the peppermint pieces. Churn in an ice cream machine according to the manufacturer’s instructions. Fold the ice cream into the coarsely crushed peppermint pieces. Freeze the ice cream until scoopable, about 4 hours, depending on your freezer.
In a food processor or blender, process the milk and the cocoa powder until smooth. Add the eggs and sugar and process until smooth. Add the flour and salt and process again until smooth. Mix in the
Fold the crepes into quarters. Place 3 crepes on each of 6 plates. Place a scoop of peppermint ice cream in the center. Pour some of the cocoa sauce over the ice cream. Serve extra sauce in a pitcher on the side.
The crepes can be made 1 day ahead. Wrap in plastic wrap and refrigerate. They can also be frozen for up to 1 week. Wrap in plastic wrap.
© 2006 Emily Luchetti. All rights reserved.