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.
- 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
Crepe recipe adapted from Utry.it