Crepe with Ice Cream
Thin, golden French-style crepes folded into quarters and topped with cold scoops of ice cream — a simple, crowd-pleasing dessert.
- Total time
- 35 min
- Servings
- 4
- Calories
- 520
- Protein
- 13g
Ingredients
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Open the appInstructions
Step 1
Whisk 1 cup flour, 2 eggs, 1.25 cups milk, 1 tbsp sugar and the 0.25 tsp salt into a smooth, thin batter with no lumps.
Step 2
Let the batter rest 10 minutes while you heat a nonstick skillet over medium — a drop of water should sizzle on contact.
Step 3
Melt a little of the 2 tbsp butter, pour in a ladleful (about 1/4 cup) and swirl the pan so it coats the bottom in a thin, even layer.
Step 4
Cook 1-2 minutes until the edges lift and the underside is golden, then flip and cook 30 seconds more until lightly speckled.
Step 5
Repeat with the remaining batter, buttering the pan as needed and stacking the crepes on a plate — about 8 crepes.
Step 6
Fold each crepe into quarters on a plate, top with 2 scoops of ice cream and serve immediately while the crepes are still warm.
Tools you’ll need
- nonstick skillet
- mixing bowl
- whisk
- ladle
- spatula
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