Ice Cream-Stuffed Crepes with Warm Chocolate Sauce!

What a perfect summer dessert! I like to fill my crepes with vanilla and chocolate ice cream, but mint chocolate chip, raspberry and strawberry are pretty fabulous too!

Ice Cream-Stuffed Crepes with Warm Chocolate Sauce
This basic crepe recipe contains no sugar, so it can be used with both sweet and savory fillings.

1 cup all-purpose flour
2 large eggs
1/2 cup milk
1/2 cup water
2 tablespoons unsalted butter, melted
1/4 teaspoon salt
Cooking spray
4 cups ice cream, any variety, softened slightly
1 cup chocolate sauce, warmed in the microwave or small saucepan over low heat

In a large mixing bowl, beat together the flour and eggs. Gradually beat in the milk and water until blended. Add the butter and salt and beat until smooth.
Coat a large griddle or frying pan with a generous amount of cooking spray and preheat to medium-high. Ladle or pour 1/4 cup of the batter onto the griddle for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly (the crepe should be very thin).
Cook for about 1-2 minutes, until the bottom is light brown. Loosen with a spatula, flip and cook the other side for about 30 seconds, until light brown. Stack the crepes between pieces of wax paper as you finish making all 8 crepes.
Arrange the crepes on a flat surface. Spread 1/2 cup ice cream onto each crepe. Roll up, transfer to a dessert plate and drizzle with chocolate sauce. Serve immediately.

Serves 8

Photo: rakratchada torsap


  1. Do you have an egg free version of this recipe since you are allergic to eggs?

    1. Yes! Thanks for remembering! You can replace 2 eggs with 1/2 cup of egg whites. And I sub frozen yogurt for ice cream too. Let me know what you think!


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