Oh my gosh, can we talk about how crepes with ice cream are basically the fanciest-looking dessert that secretly takes no effort? I fell in love with these delicate French treats during my semester abroad in Paris—where I may have eaten my weight in street vendor crepes. What makes them magical is that contrast: warm, whisper-thin chocolate crepes hugging cold, melty ice cream, all drizzled with glossy chocolate sauce. It looks like you spent hours, but honestly? The batter comes together in minutes. This is my go-to when I want to impress dinner guests (or just treat myself) without stressing. Pro tip: the messier the chocolate drizzle, the more authentic it feels!
Why You’ll Love These Crepes with Ice Cream
Let me count the ways these French dessert crepes will steal your heart (and maybe your diet):
- Elegance in minutes: They look like you slaved over a hot stove, but honestly? The batter whips up faster than you can say “easy crepes dessert”
- Customizable magic: Swap vanilla for salted caramel ice cream, add berries, or go nuts with toppings – it’s your dessert playground
- That perfect contrast: Warm chocolate crepes + cold ice cream = pure texture heaven
- Impress factor: Nothing makes guests ooh and aah like a plate of these beauties
- Weeknight-friendly: My secret? I often make extra crepes to stash for spontaneous dessert emergencies
Ingredients for Crepes with Ice Cream
Here’s everything you’ll need to create these dreamy French-style crepes. I’ve listed exact measurements because trust me – precision matters when you’re dealing with delicate crepe batter. Don’t worry, though, I’ll tell you where you can cheat a little!
- 1 cup all-purpose flour (scooped and leveled – no packing it down!)
- 2 tablespoons granulated sugar (I sometimes use vanilla sugar for extra flavor)
- 1/4 teaspoon salt (just a pinch to balance the sweetness)
- 1 1/2 cups whole milk (room temperature works best)
- 2 large eggs (straight from the fridge is fine, but better at room temp)
- 2 tablespoons melted butter (plus extra for greasing the pan)
- 1 teaspoon vanilla extract (the real stuff, please!)
- 1/2 cup semi-sweet chocolate chips (or chopped baking chocolate)
- 1/4 cup heavy cream (warmed – I’ll show you how to use it later)
- Vanilla and chocolate ice cream (or your favorite flavors!)
- Powdered sugar (for that gorgeous snowy dusting)
See? Mostly pantry staples! The only specialty items are the heavy cream and chocolate, but they’re worth it for that rich, velvety sauce. Oh, and if you’re out of milk? You can substitute with half-and-half or even almond milk in a pinch.
How to Make Crepes with Ice Cream
Okay, let’s get to the fun part! Making these crepes is easier than you think – I promise. Just follow these steps, and you’ll have restaurant-worthy French dessert crepes in no time. The key? Don’t rush the batter, and trust your pan’s heat. Here’s exactly how I do it:
Preparing the Crepe Batter
First, grab a big bowl and whisk together the flour, sugar, and salt. Make a well in the center – this is where the magic happens! Pour in the milk, eggs, melted butter, and vanilla all at once. Now whisk like crazy until it’s smooth as silk. Tiny lumps? No worries – just strain the batter through a sieve. Then let it rest for 10 minutes (set a timer!). This relaxes the gluten and makes your crepes tender instead of rubbery.
Cooking the Crepes
Heat your nonstick skillet over medium heat – you’ll know it’s ready when a drop of water sizzles. Brush with a tiny bit of butter, then pour about 1/4 cup batter into the center. Immediately tilt and swirl the pan to coat the bottom evenly. Cook for 1-2 minutes until the edges lift and look golden brown. Now the fun part – flip it! I use a thin spatula, but confident folks can try the wrist flick method. Cook the other side just 30-60 seconds – it cooks faster since the pan’s already hot.
Making the Chocolate Sauce
While your crepes cook, make the chocolate sauce – it’s stupid easy. Heat the heavy cream until it’s warm (not boiling!), then pour it over the chocolate chips. Let it sit for 1 minute – this melts the chocolate gently. Stir slowly until it’s glossy and smooth. If it’s too thick, add a splash more warm cream. Pro tip: make extra sauce because someone (probably you) will want to drink it straight from the bowl.
Tips for Perfect Crepes with Ice Cream
After making hundreds (okay, maybe thousands) of crepes in Parisian cafes and my own kitchen, I’ve learned a few tricks for foolproof French dessert crepes every time:
- Pan matters: Use a good nonstick skillet – I swear by my 10-inch one with shallow sides for easy flipping
- Heat control: Medium heat is your friend – too hot burns the batter, too low makes rubbery crepes
- Batter consistency: It should flow like heavy cream – if it’s too thick, whisk in a splash more milk
- The first crepe rule: Consider it a “test” crepe – it’s never perfect, so don’t stress!
- Stacking trick: Keep cooked crepes warm by placing them between parchment paper in a 200°F oven
Trust me – once you get the rhythm down, you’ll be flipping crepes like a Parisian street vendor!
Serving Suggestions for Crepes with Ice Cream
Now for my favorite part – making these crepes look as gorgeous as they taste! I always dust them with powdered sugar through a fine sieve – it’s like edible snow. Then comes the chocolate sauce drizzle (make messy swirls for that artisanal look). For ice cream, I love doing two small scoops – one vanilla, one chocolate – right in the folded crepe. Top with extra chocolate chips or fresh berries if you’re feeling fancy. Pro tip: serve on warm plates so the ice cream melts just enough to create little rivers of creamy goodness!
Variations of Crepes with Ice Cream
Who says you have to stick to the classic chocolate crepe recipe? Half the fun is playing with flavors! Swap vanilla ice cream for strawberry or mint chocolate chip – the pink and green look so pretty against the chocolate crepes. In summer, I love adding a quick berry compote (just simmer frozen berries with a little sugar). For a fancy twist, try drizzling with salted caramel instead of chocolate sauce. Honestly? The best part is making it your own – I’ve even seen someone crush up butter cookies as a topping. No rules, just delicious!
Storage and Reheating Instructions
Here’s the good news – these crepes actually store beautifully! Just let them cool completely, then stack between sheets of parchment paper in an airtight container. They’ll keep in the fridge for 3 days or freezer for a month. When you’re ready to serve, warm them briefly in a dry skillet over medium heat – about 30 seconds per side brings back that perfect texture. Important: store toppings separately! Ice cream goes in the freezer (obviously), and chocolate sauce keeps in the fridge for up to a week – just warm it gently before using. Pro tip: frozen crepes make amazing quick desserts – just thaw and fill!
Nutritional Information
Just a heads up—nutrition can vary based on your specific ingredients and brands. These elegant chocolate desserts are a treat, so I enjoy them in moderation! The crepes themselves are relatively light, but that chocolate sauce and ice cream? Well, that’s where the indulgence happens.
Frequently Asked Questions
Can I make the crepe batter ahead of time?
Absolutely! In fact, the batter actually improves with time. Mix it up to 24 hours in advance and keep it covered in the fridge. Just give it a quick whisk before cooking—it might thicken slightly, so add a splash of milk if needed. Some French chefs swear overnight resting makes the crepes even more tender!
Help! My crepes keep tearing when I flip them. What am I doing wrong?
First, don’t panic—torn crepes still taste amazing! Usually this means your pan isn’t hot enough or you’re flipping too soon. Wait until the edges look crispy and you see little bubbles across the surface. And here’s my secret weapon: a thin, flexible spatula (like a fish spatula) slides under crepes like a dream.
Can I make these without chocolate for a plainer version?
Of course! Just leave out the chocolate chips and sauce—the basic crepe recipe works beautifully with any filling. Try lemon juice and sugar for a classic French street food vibe, or Nutella and bananas if you’re feeling indulgent. The batter itself has just a hint of sweetness that pairs with anything.
What’s the best ice cream to pair with chocolate crepes?
My personal favorite is vanilla bean—that classic combo can’t be beat. But for something different, try coffee ice cream (the bitterness balances the sweet crepes) or raspberry sorbet for a tart contrast. If you’re serving a crowd, set out a few options and let everyone build their own perfect dessert!
Try this recipe and share your crepe creations with me—I love seeing your delicious results!
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Decadent Crepes with Ice Cream in 5 Simple Steps
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicate chocolate crepes served with ice cream and chocolate sauce—a simple yet elegant dessert.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- Vanilla ice cream
- Chocolate ice cream
- Powdered sugar, for dusting
- Chocolate chips, optional garnish
Instructions
- In a mixing bowl, whisk flour, sugar, and salt.
- Add milk, eggs, melted butter, and vanilla. Whisk until smooth.
- Let batter rest 10 minutes.
- Heat a nonstick skillet over medium heat and lightly grease.
- Pour 1/4 cup batter into the pan, swirling to coat evenly.
- Cook 1–2 minutes until golden, flip, and cook another 30–60 seconds.
- Repeat with remaining batter.
- Heat heavy cream until warm (not boiling).
- Pour over chocolate chips and stir until smooth.
- Fold crepes into triangles and arrange on a plate.
- Drizzle with chocolate sauce and dust with powdered sugar.
- Top with vanilla and chocolate ice cream.
- Garnish with chocolate chips if desired.
Notes
- Letting the batter rest ensures smoother crepes.
- Adjust heat as needed to prevent burning.
- Serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crepe with toppings
- Calories: 420
- Sugar: 25g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 110mg