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Ice Cream Stuffed Crepes Recipe
Ash Tyrrell

Ice Cream Stuffed Crepes Recipe

I made these ice cream stuffed crepes on a whim one warm afternoon, and I haven't stopped making them since. The combination of a warm, delicate crepe wrapped around cold, melty ice cream is something I never knew I needed until I tried it myself.
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 cup all purpose flour sifted so the batter blends smoothly without lumps
  • 1/2 cup whole milk for a rich and tender crepe texture
  • 1/2 cup water to thin the batter so it spreads easily in the pan
  • 2 large eggs at room temperature so they mix evenly into the batter
  • 2 tablespoons melted unsalted butter plus extra for greasing the pan
  • 2 tablespoons granulated sugar just enough to add a light sweetness
  • 1 teaspoon vanilla extract for warmth and flavor in every bite
  • 1/4 teaspoon salt to balance out the sweetness
  • 2 cups of your favorite ice cream slightly softened so it's easy to scoop and roll
  • Chocolate sauce or caramel sauce for drizzling over the top
  • Whipped cream for a light and fluffy finishing touch
  • Fresh berries or sliced bananas for a fruity contrast

Method
 

  1. I add the flour, milk, water, eggs, melted butter, sugar, vanilla, and salt into a blender. I blend everything on low speed until the mixture looks completely smooth with no lumps. Then I let the batter rest for about ten minutes so the texture firms up slightly.
  2. I heat a lightly greased non-stick skillet over medium heat until it's warm but not smoking. I pour about a quarter cup of batter into the pan and swirl it quickly to spread it thin. After about a minute, I flip it gently and cook the other side for just twenty seconds more.
  3. Once each crepe is done, I stack them on a plate with a small piece of parchment paper between each one. This keeps them from sticking together while they cool. I let them sit for a few minutes until they're just warm, not hot.
  4. I lay a crepe flat on a plate and place a scoop of softened ice cream just off-center. I work quickly here so the ice cream doesn't melt too fast on the warm crepe. Then I fold the sides over gently to seal in the scoop completely.
  5. I roll the crepe up like a small burrito, tucking the ends in as I go. This keeps the ice cream contained and makes it easy to hold and eat without a mess. I repeat this with the remaining crepes until they're all filled and rolled.
  6. If I have a few extra minutes, I like to pop the rolled crepes into the freezer for about ten minutes before serving. This helps the ice cream firm back up after handling and keeps everything from melting too quickly on the plate.

Notes

  • I always make sure my ice cream is just soft enough to scoop, not melted, or the crepes get soggy fast
  • I found that resting the batter for at least ten minutes makes the crepes noticeably smoother
  • I like to cook my crepes on medium heat instead of high, since high heat browns them too fast
  • I always keep my rolled crepes in the freezer for a few minutes before plating so they hold their shape
  • I like doubling the batter recipe since these disappear quickly whenever I make them for guests
  • I try to fill and roll one crepe at a time instead of prepping them all at once, since the ice cream softens fast
  • I keep my serving plates in the freezer for a few minutes beforehand so the crepes don't warm up too quickly once plated