Dessert Crepes with Ice Cream and Homemade Fudge Sauce

My Dessert Crepes with Ice Cream and Homemade Fudge Sauce were a big hit recently when I brought them to a family dinner party. In fact, one of my brother-in-laws was just like a little kid – we almost had to tell him, “First you have to eat your dinner, then you can have the crepes”.

Just before we served dessert, I “tried” to photograph the crepes but the whipped cream kept melting. So I decided to wait until the next day to do the photography. It certainly wasn’t a sacrifice – I saved one, photographed it at home… and ate it all by myself!!

Not only is this dessert delicious but you can make both the crepes and the fudge sauce the day before. These particular crepes are light and slightly more sweet than the crepes used for savory fillings –  or the crepes I sometimes make on a Sunday mornings.  (I’ll post that recipe sometime soon!)

When it’s time to serve the crepes, you simply warm them… and the fudge sauce… in the microwave. Then you place a scoop of ice cream (I used vanilla) in the middle of each crepe, roll it up, drizzle on the yummy fudge sauce and top with whipped cream and a cherry. (I like to use Reddi Whip Original ’cause it’s easy.)

Although this dessert looks rich, it’s actually rather light, which is appreciated after a big meal.  Your guests will think you’re amazing!!!

Makes between 8 – 12 crepes

Ingredients – Crepes          

  • 3 eggs
  • 3/4 cup water
  • 2/3 cup milk
  • 2/3 cup flour
  • 2 Tbs. sugar
  • 1/2 tsp. salt
  • 2 Tbs. melted butter

Ingredients – Fudge Sauce

  • 1 1/4 cups sugar
  • 1 cup whipping cream
  • 4 squares unsweetened baking chocolate (In the “Baking” aisle.)
  • 2 Tbs. butter
  •  +++  1 tsp. vanilla – add after sauce is cooked in microwave

In a medium bowl, mix 3 eggs, 3/4 water, 2/3 cup milk, 2/3 cup flour, 2 Tbs. sugar, 1/2 tsp. salt and 2 Tbs. melted butter. Beat for about a minute or so – just until all ingredients are combined.

Heat a small skillet on medium-high heat. (I use a 8″ teflon skillet, but, if you don’t have a small skillet, then just use whatever size you have. The crepes will probably be a bit thinner and a bit bigger – but they’ll taste exactly the same!)

Add about a teaspoon of butter to the heated skillet each time – before you pour in about 1/2 cup of the crepe batter. Immediately after you’ve poured in the 1/2 cup of batter, lift up the skillet and turn the pan a bit so that batter covers the pan evenly. When one side is a bit browned, turn the crepe over and slightly brown the other side. Place crepe on a plate and repeat until there is no more batter.

++ Tip – I “play around” with the heat while I’m cooking the crepes. As the pan becomes hotter and hotter, I lower the heat a bit – then, a while later, I might raise it a bit again. The heat should be hot enough so the crepes cook pretty quickly. You only want to brown the crepes a bit. And, the top of the crepe should look almost dry when it’s time to flip it.

++ Tip – The crepes will be light & “tender”, so you’ll have to be gentle with them. If one tears, don’t worry. It’ll still taste as good.

If you’re preparing the crepes for the next day, cover with plastic wrap and refrigerate. To warm before serving, remove plastic wrap – cover with a paper towel and microwave for a short time. (They don’t take long to warm up. You don’t want them rubbery, so keep an eye on them.) 

For the fudge sauce – place 1 1/4 cup sugar, 1 cup whipping cream, 4 squares unsweetened baking chocolate and 2 Tbs. butter in a glass 2-quart measuring cup – or a microwave safe bowl. Cook on high for between 8 – 9 minutes, stirring often. ++ Add 1 tsp. vanilla after fudge sauce is fully cooked.

If you’re preparing the fudge sauce ahead, allow it to cool a bit – then cover and refrigerate. To warm, microwave until well heated, stirring often.  Enjoy !!

Dessert Crepese with Ice Cream and Homemade Chocolate Sauce - SMALL

19 thoughts on “Dessert Crepes with Ice Cream and Homemade Fudge Sauce

    • Hi Lily Sue! You know, I did a cleanse last year around this time. I should do one again. I looked – and felt – so great after. I bet you’d like these dessert crepes – and – I can’t wait to see your upcoming recipe for beer crepes!!

  1. Hi Anne – I’ve made dessert crepes with bananas and a warm butter/brown sugar sauce – but I’ ve definitely gotta try bananas and nutella!!! Glad you liked the recipe ; o )

  2. I truly have fear of crepes…I love to eat them but am afraid to make them. These look fabulous, as do all the recipes on your blog. It will take me some time to catch up, but I’m following now! Thanks for introducing me to it by visiting me. I look forward to future posts!

    • I’m so glad that you’ve begun following my blog! A “happy surprise” for me since starting my blog is all the wonderful fellow bloggers I’m meeting, such as yourself !! It’s like finding lots of new friends!!
      Crepes are really, really easy!! Give them a try! Sometimes, the very first crepe doesn’t come out as well, but once you get the heat regulated, then they just start flying out of the pan. When we lived at our farm in Quebec, Canada, I used to have two pans going at once! The only “trick” is picking the pan/skillet up off the heat once you’ve poured in the batter and turning the pan so that the batter flows to cover the bottom pretty evenly. I am 100% confident, judging from your terrific blog, that you can do it.
      Please let me know – once you do make them – how they come out! And – I just posted a reply which included my recipe for “Sunday Morning Crepes”, which is just slightly different than the dessert crepes. Enjoy!!

    • Hi Again – here’s the recipe I gave to ChgoJohn in my reply to his comment.
      “The dessert crepes are slightly different than my usual crepe recipe. Just fun for – here’s the recipe for “Sunday Morning Crepes”………1 1/2 cups flour, 2 Tbs. sugar, 1 tsp. baking powder and 1/2 tsp. salt. Mix the dry ingredients together. In a another bowl, mix 2 eggs and 2 cups mlik. Add the dry ingredients to the milk and eggs mixture. Beat with an elec. mixer until smooth. Follow the directions in the Dessert Crepe recipe to cook the crepes – BUT – use a bigger skillet. (You can keep the crepes warm by setting your oven to 150, and placing each crepe into a pan you’ve placed in the oven.)”

  3. So many of our conversations are about crêpes, Cecile. I guess I’ll just have to be brave and make some if, for no other reason, than to allow us to talk about other things — like flapjacks.
    These do sound like a good place to start and your fudge sauce is certainly going to make its way to my table, one way or another. Thanks for both recipes, Cecile. Have a great Easter!

    • Hi John – glad you liked the recipe! These dessert crepes are slightly different than my usual crepe recipe. Just fun for – here’s the recipe for “Sunday Morning Crepes”………1 1/2 cups flour, 2 Tbs. sugar, 1 tsp. baking powder and 1/2 tsp. salt. Mix the dry ingredients together. In a another bowl, mix 2 eggs and 2 cups mlik. Add the dry ingredients to the milk and eggs mixture. Beat with an elec. mixer until smooth. Follow the directions in the Dessert Crepe recipe to cook the crepes – BUT – use a bigger skillet. (You can keep the crepes warm by setting your oven to 150, and placing each crepe into a pan you’ve placed in the oven.) Have a wonderful Easter John!! PS Please let me know how you like the Dessert Crepes and if my directions etc. work well !!!!

  4. True story – Claude’s cousin, in Montreal, put all the batter in at the same time. And you would’ve thought a French Canadian would’ve known better!!

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