A few years ago the Mr. and I stumbled upon a little dessert cafe in Columbus called Dane’s Dessert Cafe. We had just finished our dinner and were looking for somewhere to get a sweet fix. What we found was far more than a “fix.” It was more like a second dinner made entirely of ice cream, chocolate, and sugar. In other words: awesome.
Dane’s specializes in dessert crepes and waffles, meaning they take your favorite breakfast treat and add ice cream and chocolate. Obviously, it’s our favorite place ever. We love curling up in a corner booth after a fancy date and sharing a plate of Rock the Boat crepes stuffed with Raspberry Chocolate Chip Ice Cream and drizzled with Nutella.
But I’m gonna be honest. Date night loses some of its luster when it requires thermal underwear, digging your car out of the snow, and wearing pants. Pants = Overrated. Sometimes the most appealing date night looks more like blanket forts, Parks and Recreation marathon, and dessert on the couch. Pants optional.
But for some reason I’d never thought to recreate our favorite crepes at home. Was it fear? Laziness? Dane’s dependence? Yes. Yes. and Yes.
Turns out, none of those things should have kept me away. These crepes are ridiculously easy to make and they require no special equipment. I made these in a regular ol’ 8 inch non stick skillet. The keys for me were to fully preheat the pan before starting, use lots of butter (that’s just a life tip, really), and use a pie server to loosen up the crepe all the way to the middle before flipping.
This week’s #SundaySupper theme is Valentine’s Recipes for Two, so this recipe is paired down to make about 4-5 crepes. Which, in crepe math, equals 1 to fall apart before it ever leaves the skillet, two to snack on while you slice strawberries, and 1 crepe each for you and your love to stuff with ice cream and go bonkers crazy for.
I don’t feel much needs to be said about how amazing these are. I mean, sweet crepe…raspberry chocolate chunk ice cream…Nutella…berries…bananas. This is ultimate dessert stuff. The warm crepe slowly melts away at the ice cream forming puddles of sweet cream and Nutella. Ok, I have to stop. I’m drooling just typing this.
Wondering how to keep this from turning into a melty mess before you have a chance to dive in? I thought you might be. Just make sure you prepare everything–wash and slice your berries, make the crepes, plate them, and smear a little (or a LOT) of nutella down the center–before you take the ice cream out of the freezer. Then scoop, fold in half, and roll. Smother in the good stuff and DIG IN.
Share if you want…or make this an ice cream and nutella crepe recipe for 1. I won’t judge.
Ice Cream and Nutella Stuffed Crepes for Two #SundaySupper
- 1 large eggs
- 1/3 cup whole milk
- 1/4 cup water
- 1/2 cup flour
- 1 1/2 Tablespoons melted butter, plus more for greasing the pan
- 1 1/2 Tablespoons sugar
- 1/2 teaspoon vanilla extract
- 2 scoops ice cream of your choice (I used Black Raspberry Chip)
- Sliced Strawberries
- Sliced Bananas
- In a blender, combine the egg, milk, water, flour, melted butter, sugar, and vanilla extract. Pulse until mixture is blended and creamy. Let the mixture rest for 30 minutes-1 hour in the fridge.
- In the meantime, prepare your toppings. Slice the bananas and strawberries and rinse the fruits.
- Heat an 8-9 inch non-stick skillet over medium high heat. Test it by putting a few drops off water in the center. If they sizzle, scatter, and evaporate immediately, your pan is the right temperature.
- Place a good coating of butter on the skillet. Pour about ¼ cup of batter into the skillet in a swirl from the center to the outside. Lift the pan and tilt in a circle so the batter evens out across the skillet.
- Cook the crepes until bubbles form and the top side is no longer runny. Use a pie serve to loosen the edges and center of the crepe, then a large spatula to carefully flip the crepe over. I usually always mess up at least one crepe, but I promise you'll get the hang of it! Cook the opposite side for 1-2 minutes or until it gets light brown spots.
- Remove the crepes and set them in a single layer on a baking sheet in a warm oven until ready to serve.
- To serve, place a swirl of nutella on the crepe. Top with a single scoop of ice cream. Fold the crepe in half from bottom to top, then roll from left to right. Top with more nutella, berries, and sliced bananas.
|Amount Per Serving||As Served|
|Calories 583kcal Calories from fat 228|
|% Daily Value|
|Total Fat 25g||38%|
|Saturated Fat 14g||70%|
|Dietary Fiber 2g||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Crepe recipe adapted from Utry.it
Check out more Valentine’s Recipes for 2 from the Sunday Supper contributors!
- Bacon-Wrapped Dates Stuffed with Ricotta from Casa de Crews
- Kumquat Vanilla Marmalade from Shockingly Delicious
- Southwestern Meatballs wrapped in Bacon from Momma’s Meals
- Almond-Crusted Sole with Mushroom Pilaf for Two from Small Wallet, Big Appetite
- Bacon Crusted Beer Mac and Cheese from Melanie Makes
- Baked Crab Cakes with Lemongrass-Ginger Mayo from The Weekend Gourmet
- Baked Pasta with Sausage and Fontina from The Girl In The Little Red Kitchen
- Baked Tilapia En Papillote from It’s Yummi!
- Chicken and Mushroom Alfredo from Cookin’ Mimi
- Drunken Snow Crabs from Family Foodie
- Eggs in Purgatory from Noshing with the Nolands
- Flambéed Veal Chops from MealDiva
- Homemade Philly Cheesesteak Stromboli from In The Kitchen With KP
- Meyer Lemon Butter Sauce Prawns with Linguine from Food Lust People Love
- Pan Seared Scallops with Lemon-Basil Beurre Blanc, Pancetta, Apples and Fennel from Crazy Foodie Stunts
- Pan-Seared Scallops with Linguine and Tomato-Cream Sauce from Bobbi’s Kozy Kitchen
- Roasted Vegetable Lasagna for Two from Hot Momma’s Kitchen Chaos
- Salmon Pakoras from Jane’s Adventures in Dinner
- Swiss Fondue for Two from Curious Cuisiniere
- White Queso Mac and Cheese for Two from Daily Dish Recipes
Decadent Desserts and Drinks:
- Baked Custard from Magnolia Days
- Cherry Spritzer Ice Cream Float from Peanut Butter and Peppers
- Chocolate Budino with Strawberry Hearts from Manu’s Menu
- Chocolate Malt Bread Pudding from Alida’s Kitchen
- Chocolate Marshmallow Duets from Cindy’s Recipes and Writings
- Chocolate Pots de Crème from That Skinny Chick Can Bake
- Fresh Berry Parfait with Crème Anglaise from Hip Foodie Mom
- Fudgy Dark Chocolate Brownies with Raspberry Sauce from La Bella Vita Cucina
- Funfetti Strawberry Cheesecake Trifle from Take a Bite Out of Boca
- German Rose Water Sugar Cookies For Two from Killer Bunnies, Inc.
- Gluten Free Chocolate Hazelnut Truffles from Gluten Free Crumbley
- Gluten-Free Deep Dish Hot Fudge Brownies for Two from Cupcakes & Kale Chips
- Ice Cream Stuffed Crepes with Nutella and Fresh Berries from Neighborfood
- Malawian Mbatata Cookies with Coconut Cream from Happy Baking Days
- Orange-scented Bread Pudding with Hard Sauce for Two from girlichef
- Pecan-Crusted Coconut Custards with Brandied Banana Sauce from The Texan New Yorker
- Pistachio Pudding For Two (From Scratch) from Chocolate Moosey
- 3 Japanese-Style Treats for Your Sweet from Ninja Baking
- Valentine’s Cupcakes with a Surprise from From the Bookshelf
- White Hot Chocolate from Pies and Plots
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