Buttery Crepes Make Every Ice Cream Sundae Better.
Buttery Crepes + My Favorite Ice Cream + Hot Fudge & Whipped Cream = Heaven
I adore crepes in pretty much every shape and form. Sweet or savory. Filled or just drizzled with butter, sugar and lemon. However you want to serve them up, I’ll take them. Want to know what else I adore? Ice cream sundaes. Specifically, hot fudge ice cream sundaes.
As I’ve mentioned before, I come by my love of ice cream honestly. Loving ice cream was practically a requirement in my family growing up. That and loving chocolate. Which I do. So, in my book, these ice cream sundae crepes rock. Crepes stuffed with pistachio and caramel gelato, drizzled with hot fudge and topped with whipped cream. Yummy.
True confessions: This recipe began as an ice cream crepe cake. What I wanted to do was stack crepes with layers of pistachio and caramel gelato, stacking the cake high and freezing it solid before drizzling hot fudge over the top and slicing it into gorgeous layered slices. Sounds awesome, doesn’t it? I thought so to. But, it doesn’t work. The ice cream has to be kind of soft in order to spread it across each crepe layer, which causes the lower layers of ice cream to just leak out as you continue to stack new layers. I ended up with a blob of crepes and ice cream. No gorgeous layers. The solution to this is to freeze each layer before adding the next. Which would, I’m sure work. But, seriously. Who has that kind of time? I don’t. I’m betting you don’t either.
So, rolling the ice cream into crepes burrito style was the next best option. It’s quick. It’s easy. And every bit as delicious. Win, win, win.
Just because I used pistachio and caramel and hot fudge for these ice cream sundae crepes, doesn’t mean you have to, of course. I am completely, totally, in love with the Talenti brand of pistachio and caramel gelato.
I love it so much that I hardly ever buy it because… I will eat it all in one sitting. And the combination of pistachio and caramel is really, really good. But, you should use whatever flavors of ice cream sound good to you.
Top your ice cream sundae crepes with whatever topping you want.
Hot fudge is just one option. Add some sprinkles or a handful of chopped nuts. Add a maraschino cherry. Turn your ice cream sundae crepes into banana split ice cream sundae crepes. Go crazy. It will be delicious.
Ice Cream Sundae Crepes
- Yield: 12
Description
Take your ice cream sundae to a whole new level. Crepes stuffed with pistachio and caramel gelato and top with hot fudge and whipped cream.
Ingredients
- 1 cup heavy cream
- 3 tbsp. powdered sugar
- 1 tsp. pure vanilla extract
- 12 Crepes (recipe follows) – one crepe per serving
- 1 pint pistachio gelato or ice cream
- 1 pint caramel gelato or ice cream
- 1 cup hot fudge
Instructions
- To make the whipped cream: Whip the cream with the powdered sugar and vanilla until it forms soft peaks. *Do not over beat or it will turn into butter.
- To assemble the ice cream sundae crepes: Alternate scoops of pistachio and caramel gelato in the center of each crepe and roll up like a burrito. Place each gelato filled crepe on a serving plate, drizzle with hot fudge, top with whipped cream and serve!
*Make ahead: Stuff and roll each crepe with ice cream as directed above and place in a single layer in a baking dish or on a cookie sheet. Cover tightly with plastic wrap and place in the freezer. When you are ready to serve the ice cream sundae crepes, remove the frozen crepes from the freezer, place one on each serving plate, top with hot fudge and whipped cream and serve.
Crepes
- Yield: 24 crepes
Description
I love this crepe recipe. The crepe batter is easy to make and keeps in the refrigerator for up to 3 days so you can pull it out and whip up a few crepes any time you like.
Ingredients
- 1 1/2 cup unbleached, all-purpose flour
- 1/4 tsp salt
- 2 tbsp granulated sugar
- 4 large eggs
- 1 stick butter, melted and cooled to room temperature
- 2 1/2 cups whole milk
Instructions
- In a large bowl, mix the flour, salt and sugar with a wire whisk until combined.
- Add the eggs to the flour mixture and mix to form a paste.
- Add the milk and butter slowly in two additions: Add half the milk slowly, whisking constantly to prevent large lumps from forming. Then add the butter slowly, whisking constantly. Then whisk in the rest of the milk.
- Pour the crepe batter into a bowl, cover and refrigerate for at least 4 hours, or overnight.
*The batter will keep in the refrigerator for up to 3 days.
- To cook the crepes, heat a teaspoon or two of butter in a 6 or 8 inch non-stick skillet over medium heat. (I like to use clarified butter because it won’t burn, but regular butter works too. Just wipe the skillet with a paper towel in between crepes to remove butter that is starting to brown.)
- Pour in 1/3 cup of crepe batter into the center of the pan. The batter will spread out into an approximate 8-inch disk.
- Cook the crepe until the bottom is golden brown and the batter looks semi-set, about 1 1/2 minutes. Lift the edges of the crepe with a spatula and flip. Cook until the other side is a light golden brown and flip out onto a plate to cool. Repeat with the remaining batter.
© Of Batter and Dough. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Of Batter and Dough.
Leave a Reply