Give the classic yellow cake a break this year and make these colorful crepes for your next birthday celebration. Multi-colored nonpareils (round sprinkles) add flare to every crepe—but be sure to add them after you’ve poured the batter into the pan (if you try to stir them into the batter beforehand, they’ll sink to the bottom). The rest of the process is simple—fold the crepes, top with vanilla ice cream, and drizzle with hot fudge. Oh, and don’t forget the candle on top! You can still make a birthday wish with crepes, of course (and we won’t tell if you wish for more crepes). These would also be great served at a birthday brunch, alongside a spread of more savory options. Set out a variety of ice cream flavors, and guests can scoop and top their crepes as they please. Love the idea of birthday crepes, but wish they were inspired by chocolate cake instead? Simply whisk ¼ cup unsweetened cocoa powder into the crepe batter, and voila! Chocolate birthday cake crepes. For best results, let the crepe batter sit at room temperature for a few minutes before adding the cocoa powder, which will ensure it mixes in evenly.
Make the crepe batter, omitting the lemon, ricotta, and honey.
Warm a nonstick skillet over medium heat. Add ¼ cup of the crepe batter and swirl the skillet so the batter completely covers the bottom of the pan. Swirl the pan as the batter begins to set, then add ½ tablespoon nonpareils (round sprinkles) to the crepe.
Gently loosen the edge of the crepe with a spatula and, using your fingers and the spatula, flip the crepe. Continue to cook until cooked through, 1 to 2 minutes more. Transfer to a plate. Repeat with the remaining batter.
Fold each crepe in half, then in half again to form a triangle. Top each crepe with 1 scoop vanilla ice cream. Drizzle with hot fudge, and finish with a candle.
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