This Ultimate Dessert Crepe recipe is an insanely good way to start your end or day. It is mouth-wateringly delicious and visually stunning. It is filled with fruits, chocolate and ice cream, and topped with whipped cream, powdered sugar, and even more chocolate. The crepe itself is sweet, soft, and the perfect, delicious vessel for all of these toppings and fillings. You can customize the ice cream flavors, fruits, syrups, and chocolate you would like to use for a unique experience every time. Treat yourself, treat your boo-thing, treat your friend, treat whoever, just give this a try. If you like dessert at all, you are sure to love it!
Equipment:
Using a mesh colander is optional but it helps in achieving an even coat of powdered sugar.
Ingredients You’ll Need:
Servings: Makes 6 crepes
Active Time: 15 minutes Total Time: 25-55 minutes (range is to allow for refrigeration time)
For this Ultimate Dessert Crepe recipe you will need:
For the Crepes:
- 3/4 cup of flour
- 1/4 teaspoon of salt
- 2 tablespoons of white sugar
- 2 eggs
- 3/4 cup of milk
- 1 tablespoon of butter – To melt on the pan and cook with.
For the filling and toppings:
- 2 ounces of chocolate – You can use a chocolate bar, chocolate chips, or really any form of chocolate you have on hand.
- 3 bananas – These will be sliced and added as the first layer of filling along with the strawberries.
- 9 large strawberries – These will be sliced and added as the first layer of filling along with the bananas.
- Ice cream – 2 scoops per crepe – Vanilla is a classic here but have fun with it and use whatever flavor you want!
- Chocolate sauce – To drizzle inside and out of the crepe and add desserty goodness
- 2 tablespoons of powdered sugar – This will make your crepes beautiful and additional, sugary flavor.
- Whipped cream
- 6 pieces of chocolate wafer candy such as Kinder bars, rolled chocolate wafer, Kit Kats, Pocky, etc.
How to Make Ultimate Dessert Crepes:
Step 1. You will start by prepping your crepe batter. In a large bowl, whisk all of your crepe ingredients except for the butter until you have smooth batter. If you have time, place the batter in the refrigerator for 30 minutes. It be stored in the refrigerator for up to 2 days, just be sure to cover it tightly if it is in there for more than an hour. When ready to use, whisk it one more time. If you do not have extra time, then just place it in the refrigerator until you are finished with prepping your toppings
Step 2. You will now prep your fillings and topping so that they are ready later on when your crepes are done. Take your 2 ounces of chocolate on a cutting board, and cut it into thin shreds with a small knife.
Step 3. Grab your 3 bananas and 9 strawberries and cut them into thin slices. Set this aside along with the shredded chocolate.
Step 4. Set a large, non stick pan on the stove on medium heat and once hot, add a thin layer of butter. Add enough to coat the pan and you will add more in between crepes as you go.
Step 5. For each crepe, add 1/4 cup of batter to the center of the pan and immediately tilt the pan in a circular motion until the bottom of the pan is evenly coated. If it is not spreading well, you can use a rubber spatula to gently help spread it out. Add more butter to the pan between crepes as needed.
Step 6. Let each crepe cook for about 1 minute and then flip and allow it to cook on the other side for 30 seconds to 1 minute. After it is cooked through, move it to a plate. Using a rubber spatula works well for this process. Repeat until all of the crepes are finished. You can stack them on each other as each one is done.
Step 7. Now that all of the crepes are cooked, we will plate them and addd our fillings and toppings. Move your first crepe to a plate and add your fruit by making two rows down the middle, alternating between banana and strawberry slices. Repeat for each crepe.
Step 8. For each crepe, add 2 scoops of ice cream on top of the fruit layer. Then add a drizzle of chocolate sauce across the whole inside of the crepe. Next add around 1/2 tablespoon of your chocolate shreds on top of the ice cream. You will want to save half of the chocolate for the top.
Step 9. Now that our filling is added, fold each side of the crepe over the center so the the filling is wrapped in a cylinder shape. Drizzle a layer of chocolate sauce over the top and then a sprinkle of powdered sugar. If you have a mesh colander, add the powdered sugar to it and gently tap it over the crepe to make a beautiful, even layer of it.
Step 10. Add whipped cream to the top, and stick your chocolate wafer candy in it.
Enjoy!
Substitutions:
For the ice cream, you can use any type that you would like.
You can substitute the bananas and strawberries with any fruit of your choice, or even skip them all together. You can also use whatever syrups and chocolate you would like!
Meal Prepping:
If you would like to prep some of this ahead of time, shred your chocolate and seal in an airtight container. Prepare your batter and you can leave it covered in the refrigerator for up to 2 days.
Video:
Ultimate Dessert Crepes
Equipment
- mesh colander – Helpful but not required
Ingredients
For the Crepes:
- 3/4 cup of flour
- 1/4 teaspoon of salt
- 2 tablespoons of white sugar
- 2 eggs
- 3/4 cup of milk
- 1 tablespoon of butter – To melt on the pan and cook with.
For the filling and toppings:
- 2 ounces of chocolate – You can use a chocolate bar, chocolate chips, or any form of chocolate you have on hand.
- 3 bananas
- 9 large strawberries
- Ice cream – 2 scoops per crepe
- Chocolate sauce
- 2 tablespoons of powdered sugar
- Whipped cream
- 6 pieces of chocolate wafer candy – Such as Kinder bars, rolled chocolate wafer, Kit Kats, Pocky, etc.
Instructions
- In a large bowl, whisk all of your crepe ingredients except for the butter until you have smooth batter. If you have time, place the batter in the refrigerator for 30 minutes. When ready to use, whisk it one more time. If you do not have extra time, then just place it in the refrigerator until you are finished with prepping your toppings
- Take your 2 ounces of chocolate on a cutting board, and cut it into thin shreds with a small knife.
- Grab your 3 bananas and 9 strawberries and cut them into thin slices.
- Set a large, non stick pan on the stove on medium heat and once hot, add a thin layer of butter. Add enough to coat the pan and you will add more in between crepes as you go.
- For each crepe, add 1/4 cup of batter to the center of the pan and immediately tilt the pan in a circular motion until the bottom of the pan is evenly coated. If it is not spreading well, you can use a rubber spatula to gently help spread it out. Add more butter to the pan between crepes as needed.
- Let each crepe cook for about 1 minute and then flip and allow it to cook on the other side for 30 seconds to 1 minute. After it is cooked through, move it to a plate. Repeat until all of the crepes are finished.
- Move your first crepe to a plate and add your fruit by making two rows down the middle, alternating between banana and strawberry slices. Repeat for each crepe.
- For each crepe, add 2 scoops of ice cream on top of the fruit layer. Then add a drizzle of chocolate sauce across the whole inside of the crepe. Next add around 1/2 tablespoon of your chocolate shreds on top of the ice cream. You will want to save half of the chocolate for the top.
- Fold each side of the crepe over the center so the the filling is wrapped in a cylinder shape. Drizzle a layer of chocolate sauce over the top and then a sprinkle of powdered sugar. If you have a mesh colander, add the powdered sugar to it and gently tap it over the crepe.
- Add whipped cream to the top, and stick your chocolate wafer candy in it. Enjoy!
