What could make crepes even better? Adding ice cream! These Ice Cream Crepes are wrapped around a scoop of black raspberry ice cream and topped with strawberries, banana, and nutella for an over the top breakfast or dessert.
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Crepes and Ice Cream: A Love Story
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.
Unfortunately, Dane’s went out of business (RIP), and I’ve been stuck with a hankering for ice cream crepes and nowhere to get them ever since.
Eventually, I decided to make them at home, and, perhaps unsurprisingly, they’re just as delicious as the restaurant. I mean, how can you go wrong with crepes and ice cream?
And that’s not even considering the nutella and berries we’re going to add on top. Lordy, these Ice Cream Crepes are a treat. Serve them for dessert or for breakfast. Heck, serve them for dinner! They’re the only kind of meal replacement I’m interested in.
How to Make Ice Cream Crepes
Well, first, we have to make some crepes! And my favorite method is in the blender. For this recipe you’ll start by adding the following ingredients to a blender:
- Melted Butter
- Vanilla Extract
Then, you’ll blend. That’s it. Blend for 1-2 minutes or until the batter is nice and smooth.
There’s only one catch. We can’t make the crepes just yet! The crepe batter needs to rest in the fridge for 30 minutes or up to 24 hours. So, you can either 1) Make this ahead of time or 2) Use that time to catch up on your favorite TV show or (more likely) break up sibling fights, do dishes, and stop your son from catapulting his brother off a couch cushion.
How to Cook Crepes
Before you cook the crepes, here are a few tips for the best results:
Use a non stick skillet that’s heated over medium high heat. If you sprinkle the pan with water it should sizzle and evaporate almost immediately.
Use plenty of butter to coat the whole pan.
Don’t stress! I usually have one or two awkwardly shaped crepes that didn’t quite flip over perfectly. Don’t worry about it! It will still be delicious!
Now, let’s get cooking:
- Heat an 8 inch skillet over medium high heat.
- Coat the bottom of the pan with butter.
- Pour 1/4 cup of the batter into the skillet, tilting it back and forth and swirling to allow the batter to coat the entire bottom.
- Cook for about 2 minutes, or until the bottom is just set. Loosen up the edges then use a large spatula to flip the crepes over. Cook another minute-ish or until crepes are just set. Remove from the pan and stack on a plate, covering with a kitchen towel to keep warm.
Crepe with Ice Cream, Strawberry and Nutella
Alright, let’s talk fillings and toppings!
This Ice Cream Crepe recipe can be filled with any kind of ice cream you like.
I am partial to Graeter’s Black Raspberry Chocolate Chip, which is an Ohio favorite, but vanilla bean, strawberry, chocolate, or coconut ice cream would also be delicious.
The crepes don’t really *need* any additional toppings, but why not add some more delicious tastes and textures?
I love topping our ice cream crepes with strawberries, banana slices, and a drizzle of Nutella.
Other options could include:
A crepe with vanilla ice cream would be LOVELY with the sauce from these Blueberry Crepes.
How to Fill and Roll Ice Cream Crepes
I don’t feel much needs to be said about how amazing these are. I mean, sweet crepe…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. Gah, just talking about it is making me hungry.
Now, you’re probably wondering how to keep this from turning into a melty mess before you have a chance to dive in.
Here’s my advice: 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 place a scoop of ice cream in the center, fold each side of the crepe towards the middle, and roll. Smother in whatever additional toppings you choose and dig in!
More Decadent Breakfast Recipes
Looking for more sweet breakfast recipes? Try these other family favorites.
- Fluffy Buttermilk Pancakes
- Apple Overnight French Toast Casserole
- Ricotta Pancakes
- Air Fryer Donuts
- Strawberry Chocolate Chip Pancakes
- 1 ½ cups all purpose flour
- Generous pinch of salt
- 1 Tablespoon granulated sugar
- 3 Tablespoons unsalted butter, melted, plus more for the pan
- 1 3/4 cup milk, whole or 2%
- 1/2 teaspoon vanilla extract
- 2 eggs
- 4 scoops ice cream of your choice (I used Black Raspberry Chip)
- Sliced Strawberries
- Sliced Bananas
- In a blender, combine the flour, salt, sugar, butter, milk, vanilla, and eggs. Pulse until mixture is blended and creamy. Let the mixture rest for 30 minutes or up to 24 hours 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 1/4 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, about 1.5-2 minutes. Use a large spatula to carefully flip the crepe over. Cook the opposite side for 1-2 minutes or until it gets light brown spots.
- Remove the crepes and stack them on a plate covered with a kitchen towel to keep warm.
- 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.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 291Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 78mgSodium: 87mgCarbohydrates: 37gFiber: 2gSugar: 16gProtein: 7g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.