Crepe with Ice Cream and Chocolate Sauce
A classic French crepe filled with vanilla ice cream and topped with rich chocolate sauce. Simple, elegant, and ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 450
- Protein
- 12g
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 2 tbsp butter
- 2 scoops vanilla ice cream
- ½ cup chocolate sauce
- ¼ tsp salt
Instructions
- 1
In a blender, combine 1 cup flour, 1 cup milk, 2 eggs, 1 tbsp melted butter, and 1/4 tsp salt. Blend until smooth, about 30 seconds. Let rest for 10 minutes.
- 2
Heat a 9-inch nonstick skillet over medium heat. Add 1/2 tsp butter and swirl to coat. Pour in 1/4 cup batter, tilting to cover the bottom evenly.
- 3
Cook until the edges lift and the bottom is golden, about 1-2 minutes. Flip and cook the other side for 30 seconds. Repeat with remaining batter, stacking crepes on a plate.
- 4
Place one crepe on a serving plate. Add 2 scoops of vanilla ice cream in the center, then fold the sides over the ice cream.
- 5
Warm 1/2 cup chocolate sauce in a small saucepan over low heat for 2-3 minutes until pourable. Drizzle generously over the crepe and serve immediately.
Tools you’ll need
- blender
- 9-inch nonstick skillet
- spatula
- small saucepan
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