Dessert CrêpIngredients
A — For the Crêpe Batter
1 cup (125 g) all-purpose flour, sifted
2 large eggs, room temperature
1 ¼ cups (300 ml) milk, room temperature
2 tbsp (25 g) granulated sugar
2 tbsp (30 g) unsalted butter, melted (plus more for cooking)
½ tsp vanilla extract
Pinch of salt
B — For the Chocolate Sauce (Drizzle)
½ cup (120 ml) heavy cream
100 g (3.5 oz) dark or semi-sweet chocolate, finely chopped
1 tbsp unsalted butter (optional, for glossy finish)
1 tsp honey or corn syrup (optional, keeps sauce smooth)
C — For Filling & Topping
Vanilla ice cream (or flavor of choice: strawberry, coffee, pistachio, etc.)
Fresh berries (strawberries, raspberries, blueberries – optional)
Whipped cream (optional, for extra richness)
Powdered sugar, for dusting
👩🍳 Step 1 — Prepare the Crêpe Batter
In a large bowl, whisk eggs, sugar, vanilla, and salt until smooth.
Add half of the milk and whisk again. Slowly add sifted flour, whisking until no lumps remain.
Add the remaining milk and melted butter. The batter should be smooth and pourable — like thin heavy cream.
Cover and let rest at room temperature for 20–30 minutes. (Resting relaxes the gluten and makes tender crêpes.)
👩🍳 Step 2 — Cook the Crêpes
Heat a non-stick skillet (8–10 inch) over medium heat. Lightly butter the pan.
Pour about ¼ cup of batter into the center of the pan, swirling immediately to coat the bottom thinly and evenly.
Cook for 1–2 minutes until edges lift slightly and the bottom is lightly golden. Flip and cook another 30–60 seconds.
Slide onto a plate. Repeat with remaining batter, stacking crêpes with parchment paper between them to prevent sticking.
👩🍳 Step 3 — Make the Chocolate Sauce
Heat cream in a small saucepan until just simmering.
Remove from heat and add chopped chocolate. Let sit for 1 minute, then stir until smooth.
Stir in butter (and honey/corn syrup if using). Keep warm until serving.
👩🍳 Step 4 — Assemble the Dessert Crêpes
Take a warm crêpe, place 1 scoop of ice cream in the center or off to one side.
Fold the crêpe into a triangle (fold in half, then again), or roll it around the ice cream like a wrap.
Drizzle generously with warm chocolate sauce.
Garnish with fresh berries, a dusting of powdered sugar, and whipped cream if desired.
⭐ Tips & Variations
For extra texture, add crushed nuts (toasted almonds, hazelnuts, or pistachios) on top of the chocolate drizzle.
Swap chocolate drizzle with caramel sauce or berry coulis.
Make crêpes in advance and reheat in a skillet or microwave for a few seconds before filling.
Use flavored crêpe batter by adding 1 tsp cocoa powder (for chocolate crêpes) or citrus zest (for lemon-orange crêpes).
Serving Suggestion 🍓🍦
Serve crêpes warm with a scoop of cold ice cream so you get the perfect contrast of hot and cold in every bite!
Do you want me to also write a savory version of crêpes (like cheese & mushroom or chicken filling) for variety, or keep it only as a sweet dessert recipe?es with Ice Cream & Chocolate Drizzle
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