Dessert Crepes with Ice Cream & Chocolate Drizzle
Indulge in soft, delicate crepes filled with creamy ice cream and topped with warm chocolate drizzle for a delightful treat.
Servings 2 servings
Calories 450kcal
Ingredients
For the Crepe Batter
- 1 cup all-purpose flour Sifted for extra smoothness
- 2 tablespoons sugar Vanilla sugar is a fun twist
- 2 large eggs Room temperature for a silkier batter
- 1.5 cups milk Whole milk is richer but any milk works
- 2 tablespoons melted butter Plus more for cooking
- 1 teaspoon vanilla extract Use pure vanilla for best flavor
- pinch salt Balances the sweetness
For Assembling
- 2 scoops chocolate ice cream
- 2 scoops vanilla ice cream
- 0.5 cup warm chocolate sauce Homemade or store-bought, must be warm
- 2 tablespoons powdered sugar For dusting
- optional brownie chunks The more chocolate, the better
- optional chocolate shavings
For Garnishing
- to taste fresh strawberries For serving
- to taste fresh raspberries For serving
- to taste caramel sauce For drizzling on top
Instructions
Make the Crepe Batter
- In a big bowl, whisk together flour, sugar, and a pinch of salt.
- In another bowl, whisk the eggs, milk, melted butter, and vanilla until smooth.
- Gently add the wet ingredients to the dry, whisking constantly to avoid lumps.
- Let your batter rest for at least 20 minutes.
Cook the Crepes
- Heat a nonstick skillet over medium.
- Brush on a thin layer of melted butter.
- Pour in ¼ cup of batter and tilt the pan to swirl it thinly.
- Cook about 1–2 minutes until the edges look golden and lift easily.
- Flip and cook the other side for just 30 seconds more.
- Stack on a plate and cover to keep warm.
Assemble the Dessert
- Fold each crepe into a triangle or roll them up, and place two on each plate.
- Top with a scoop of vanilla and a scoop of chocolate ice cream.
- Drizzle warm chocolate sauce generously on top.
- Dust with powdered sugar and add brownie chunks or chocolate shavings.
Garnish & Serve
- Add fresh strawberries or raspberries around the plate.
- For more indulgence, zigzag caramel sauce on top.
Notes
Serve hot for the best experience. If storing leftovers, wrap crepes tightly and refrigerate for up to 3 days.
