Delicate, buttery crepes filled with your favorite ice cream and topped with a rich chocolate drizzle, perfect for entertaining or indulging at home.

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

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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 edges lift and the bottom is lightly golden. Flip and cook the other side for 30–60 seconds. Transfer to a plate and repeat with remaining batter.
To make 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 with chocolate sauce.
Add optional toppings like berries, nuts, powdered sugar, or whipped cream. Serve immediately.

You can prepare the crepes ahead of time and store them in the fridge with parchment paper between each one.

Use any kind of milk or ice cream based on dietary preferences.

For a dairy-free version, use coconut oil, almond milk, and vegan ice cream.

Chocolate sauce can be stored in the fridge for up to 3 days and gently reheated.

Assembled crepes are best enjoyed immediately after filling with ice cream.