Name: Dessert Crepes with Ice Cream & Chocolate Drizzle
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: French
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 1/4 teaspoon salt; 1 1/2 cups unsweetened almond milk (or any milk of choice); 2 large eggs; 2 tablespoons melted coconut oil or butter; 1 teaspoon vanilla extract; Ice cream of choice (vanilla, chocolate, or strawberry); 1/2 cup chocolate chips or chopped dark chocolate; 2 tablespoons almond milk (or any milk of choice); Optional: chopped nuts; Optional: fresh berries; Optional: powdered sugar; Optional: whipped cream

Delicate, buttery crepes wrapped around creamy ice cream and finished with a glossy chocolate drizzle make this dessert feel like something straight from a French café. I love how versatile it is, letting me switch up the ice cream flavor or toppings depending on my mood or the occasion. It’s the perfect treat for entertaining or for creating a special moment at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crepes:

1 cup all-purpose flour

2 tablespoons sugar

1/4 teaspoon salt

1 1/2 cups unsweetened almond milk (or any milk of choice)

2 large eggs

2 tablespoons melted coconut oil or butter

1 teaspoon vanilla extract

For the filling & topping:

Ice cream of choice (vanilla, chocolate, or strawberry work beautifully)

1/2 cup chocolate chips or chopped dark chocolate

2 tablespoons almond milk (or any milk of choice)

Optional: chopped nuts, fresh berries, powdered sugar, or whipped cream

Directions

In a mixing bowl, whisk together the flour, sugar, and salt.

In a separate bowl, whisk the milk, eggs, melted coconut oil or butter, and vanilla extract.

Slowly pour the wet ingredients into the dry, whisking until smooth. Let the batter rest for 10–15 minutes.

Heat a non-stick skillet over medium heat and lightly grease with oil or butter.

Pour about 1/4 cup of batter into the skillet, swirling to evenly coat the bottom.

Cook for 1–2 minutes, until the edges begin to lift and the bottom is lightly golden. Flip and cook the other side for another 30–60 seconds. Transfer to a plate. Repeat with remaining batter.

For the chocolate drizzle, melt the chocolate chips with almond milk in a small saucepan over low heat, stirring constantly until smooth. Remove from heat.

To assemble, place a scoop of ice cream in each crepe, fold or roll, and drizzle generously with chocolate sauce.

Add garnishes such as berries, nuts, or powdered sugar if desired. Serve immediately.

Servings and timing

This recipe makes about 6 crepes. The prep time is around 15 minutes, cooking takes about 20 minutes, and the total time comes to 35 minutes. Each serving has roughly 290 calories, making it a satisfying yet not overly heavy dessert.

Variations

I sometimes swap the almond milk for regular dairy milk or oat milk depending on who I’m serving. If I want a dairy-free version, I stick with coconut oil, almond milk, and a vegan ice cream. For extra flair, I’ve made a salted caramel drizzle instead of chocolate, and it’s just as indulgent. I also like experimenting with different ice cream flavors—coffee ice cream with hazelnuts and chocolate drizzle is a personal favorite.

Storage/Reheating

I usually make the crepes fresh, but they can be stored in the refrigerator stacked with parchment paper between them for up to 2 days. I reheat them in a skillet over low heat or in the microwave for a few seconds before assembling. Leftover chocolate sauce can be stored in the fridge for up to 3 days and gently reheated before drizzling. I don’t store assembled crepes with ice cream, as they are best enjoyed immediately.

FAQs

Can I make the crepes ahead of time?

Yes, I often prepare the crepes earlier in the day and keep them stacked in the fridge. When I’m ready to serve, I just reheat them briefly.

What’s the best pan to use for crepes?

I like using a non-stick skillet or a dedicated crepe pan, as they both ensure the crepes cook evenly and flip easily without tearing.

Can I freeze crepes?

Yes, I can freeze cooked crepes by layering parchment between each one and sealing them in an airtight bag. They last up to 2 months and can be thawed at room temperature.

Can I use store-bought crepes?

If I’m short on time, store-bought crepes work fine. Homemade does taste fresher, but pre-made saves effort when I want a quick dessert.

How do I keep the crepes warm before serving?

I like to cover the cooked crepes with foil and keep them in a warm oven (about 200°F / 95°C) while I finish the rest of the batch.

Conclusion

I love how this dessert crepe recipe combines elegance with ease. The soft crepes, cool ice cream, and warm chocolate drizzle make every bite feel special. Whether I serve them for a dinner party, a romantic night in, or simply as a treat for myself, these crepes always impress. They’re endlessly adaptable, quick to prepare, and absolutely delicious.

Recipe: