Ice Cream Dessert Crepes

A few weeks ago Kyle and I went to a small place in the Short North called Dane's Dessert Cafe because we had a faveroo. Delicious! The prices were reasonable enough, though I wondered tonight if I could make my own at home. This way I can have them when I want and save some moolah. I figured I'd share the yumminess.

First make the crepe. You need:

1/2 cup Water
1/2 cup Milk
1 cup All-Purpose Flour
2 tsp. sugar
1 tsp. vanilla extract
2 eggs
Butter for greasing the pan


I mixed the ingredients in a blender because my hand mixer is currently in multiple pieces. Put all ingredients in the blender, except the butter. Make sure there are no shells in the eggs. Blend until nice and smooth; No lumps.

Put the mixture in a covered dish and let it sit in the fridge for at least an hour.

I then took a large pan and melted the butter over low heat. Pour 1/4 cup or a little more of the batter onto the pan making sure to cover the pan completely. Make sure it's a thin amount of dough so your crepes are light and airy.

The crepe will start to bubble. Shake the pan slightly occasionally to make sure the crepe isn't sticking. Let the crepe brown slightly on the bottom. Then with a fork pick up one side and pinch quickly with tongs or your fingers (don't burn yourself!) and flip the crepe over quickly. Let the other side brown slightly.

Remove crepe from the pan and put it on your plate. If you plan on stacking the crepes until serving, use wax paper in between them so they don't stick to each other.

 *I found this particular crepe recipe online on a williams sonoma blog.

Now it's time to fill your crepe! Be Creative!

I chose to use mint chocolate chip ice cream we had in the freezer. I put two scoops on one side of the crepe then folded the crepe over and the ends under. Then drizzled with chocolate syrup.

You could use any kind of ice cream, fruit topping, chocolate, whipped cream, etc.

For those who watch calories or are trying to eat wisely, the crepes are roughly 165 calories.