• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
  • Baking Basics
  • The Bake Club
  • About
  • Products I Love

Of Batter and Dough logo

  • Facebook
  • Instagram
  • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Baking Basics
  • The Bake Club
  • About
  • Products I Love
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Season » Summer

    Published: Aug 14, 2015 · Modified: Jul 13, 2021 by Rebecca Blackwell · This post may contain affiliate links · Leave a Comment

    Ice Cream Sundae Crepes

    16 shares
    • Share
    • Tweet
    Jump to Recipe·Print Recipe

    Buttery Crepes Make Every Ice Cream Sundae Better.

    Buttery Crepes + My Favorite Ice Cream + Hot Fudge & Whipped Cream = Heaven

    Ice Cream Sundae Crepes Recipe

    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.

    Ice Cream Sundae Crepes Recipe | ofbatteranddough.com

    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.

    Ice Cream Sundae Crepes Recipe | ofbatteranddough.com

    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.

    Ice Cream Sundae Crepes Recipe | ofbatteranddough.com

    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 Recipe | ofbatteranddough.com

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Ice Cream Sundae Crepes Recipe | ofbatteranddough.com

    Ice Cream Sundae Crepes


    • Author: Rebecca Blackwell
    • Yield: 12
    Print Recipe
    Pin Recipe

    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

    1. 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.
    2. 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.

    Did you make this recipe?

    Tag @ofbatteranddough on Instagram and hashtag it #ofbatteranddough

     

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Ice Cream Sundae Crepes Recipe | ofbatteranddough.com

    Crepes


    • Author: Rebecca Blackwell
    • Yield: 24 crepes
    Print Recipe
    Pin Recipe

    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 ½ cup unbleached, all-purpose flour
    • ¼ tsp salt
    • 2 tbsp granulated sugar
    • 4 large eggs
    • 1 stick butter, melted and cooled to room temperature
    • 2 ½ cups whole milk

    Instructions

    1. In a large bowl, mix the flour, salt and sugar with a wire whisk until combined.
    2. Add the eggs to the flour mixture and mix to form a paste.
    3. 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.
    4. 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.

    1. 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.)
    2. Pour in ⅓ cup of crepe batter into the center of the pan. The batter will spread out into an approximate 8-inch disk.
    3. Cook the crepe until the bottom is golden brown and the batter looks semi-set, about 1 ½ 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.

    Did you make this recipe?

    Tag @ofbatteranddough on Instagram and hashtag it #ofbatteranddough

     

    Ice Cream Sundae Crepes Recipe

    © 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.

    « Grown-Up Root Beer Float
    Chocolate Hazelnut Salted Caramel Cookies »
    16 shares
    • Share
    • Tweet

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Rebecca Blackwell

    Hi! I'm Rebecca, a baker, recipe developer, food photographer, and full time RV nomad.

    I’ve been baking for 25 years, both professionally and just for the sheer pleasure of it. In 2013, I launched this blog as a way to share my most tested, trusted, and much-loved recipes.

    Learn more -->

    Popular Recipes

    • Chocolate Loaf Cake {Fudge Brownie Cake}
    • German Apple Pie ~ Easy, Rich & Creamy
    • Marble Cake ~ With Real Melted Chocolate
    • Olive Oil Cake with Lemon Mascarpone Pastry Cream
    • New York Cheesecake with Classic Shortbread Crust
    • Banana Cream Cake
    • Brookies ~ Chocolate Chip Cookie Brownie Bars
    • Anything Cookies {One Basic Cookie Dough, Endless Kinds of Cookies}

    Trending Now

    • Napoleon Dessert | Mille Feuille Cream Pastry
    • Champagne Cake with Champagne Italian Meringue Buttercream
    • Homemade Flour Tortillas Made with Butter
    • Best Pastry Cream {Crème Pâtissière}
    • Italian Meringue Buttercream {Step-by-Step Instructions}
    • Homemade Cinnamon Rolls {Overnight Rise} with Cream Cheese Frosting
    • The Ultimate Flaky Buttermilk Biscuits {all butter recipe}
    • French Cruller Doughnuts with Honey Glaze

    What to Make This Month

    • Strawberry Rhubarb Jam {No Pectin}
    • The Ultimate Flaky Buttermilk Biscuits {all butter recipe}
    • Bananas Foster Butter Cake
    • Lemon Layer Cake with Blackberry Italian Meringue Buttercream
    • Funfetti Cake or Cupcakes {All-Butter Recipe}
    • New York Cheesecake with Classic Shortbread Crust
    • Berry Cobbler with Sugar Cookie Topping {Fresh or Frozen Berries}
    • Pistachio Cardamom Cake with Cream Cheese Buttercream

    > Of Batter and Dough Web Stories

    Footer

    Subscribe for recipe updates & other goodies

    • Recipes
    • The Bake Club
    • About
    • Privacy Policy
    • Facebook
    • Google+
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ↑ back to top

    Of Batter and Dough

    • Privacy Policy
    • About Rebecca
    • All Recipes
    • Baking Basics
    • The Bake Club

    Recipes

    • Cake Recipes
    • Cookie Recipes
    • Breakfast Recipes
    • Pie, Tart, and Cobble Recipes
    • Bread Recipes

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme

    Copyright © 2022 Of Batter and Dough on the Cookd Pro Theme

    16 shares