Crepes (for breakfast or dessert)

I have to thank Jessica at How Sweet It Is for this wonderful idea. She made some ice cream filled crepes on her blog that looked incredible! As soon as I saw her pictures, I knew I wanted crepes for breakfast on Saturday morning. I followed a simple recipe from the Joy of Cooking to make the crepes. I used black raspberries for the filling since we had them in the freezer from berry picking last summer, but any traditional crepe filling would be great. I heated the berries in the microwave, mixed them with sugar and rolled them up inside the crepe. Add a dusting of powdered sugar and you have a very delicious (and sweet) breakfast.

Of course, I had to save a few crepes to fill with ice cream. I thawed about 1/2 cup of ice cream on the countertop for a few minutes, then split it between 2 cooled crepes. I folded the crepes around the ice cream (although I probably could have rolled it up like a normal crepe), then stuck it in the freezer until after dinner. I made Jessica’s homemade hot fudge sauce to serve on top and it was incredible! For days afterwards, I kept eating spoonfuls of hot fudge out of the refrigerator…does anyone else do that? Thankfully I only made a half batch, so it was gone before too long :) This was such a fun idea and a great unique dessert. Mike raved about the breakfast version and the dessert version. We’ll definitely be having this again.


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1 cup all purpose flour
1 cup milk
1/2 cup lukewarm water
4 large eggs
1/4 cup (1/2 stick) butter, melted
1/8 tsp salt
3 Tbsp sugar

Hot Fudge Sauce:
1 cup sugar
1 cup cocoa
2 tablespoons flour
pinch of salt
1 cup boiling water or scalding milk
1 tablespoon of butter
1 teaspoon of vanilla


Combine all ingredients in a bowl and mix until smooth. Cover with plastic wrap and let stand for 30 minutes, or refrigerator for up to 2 days.

Heat a nonstick pan over medium high heat. (If not using a nonstick pan, add about 1/2 tsp of butter to the pan). Lift the pan off the heat and slowly pour in enough batter to cover the entire bottom with a very thin coating (about 1/4 cup). Quickly tilt and rotate the pan, then return to the heat and cook until the crepe bubbles and the bottom is lightly browned, about 1 to 1 1/2 minutes. Turn the crepes with a spatula or with your fingers. Return the pan to heat and cook the second side until browned, but not evenly. Slide the crepe onto a wax paper-covered plate.

Spread 3-4 Tbsp of filling in the center of the pale side of each crepe, leaving a 1-inch border all around, then roll up the crepes

Makes 12 crepes

For the Hot Fudge: Combine sugar, cocoa, salt, and flour in a bowl or pot over a double boiler. Bring water or milk to a boil. Gradually add hot liquid to sugar mixture. Stir constantly until mixture thickens.
Once it has reached the desired thickness, remove from heat and stir in butter and vanilla.

*I liked this best after I kept it in the refrigerator and then re-heated it. It was nice and thick and fudgy!

from The Joy of Cooking

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18 Responses to “Crepes (for breakfast or dessert)”

  1. 1

    Jessica @ How Sweet — February 11, 2010 @ 12:33 pm

    So glad you like the fudge sauce!! I like it best straight from the fridge, too – so fudgy! And your crepes look beautiful!

  2. 2

    Estela @ Weekly Bite — February 11, 2010 @ 12:54 pm

    These looks delicious!!! I've always loved crepes, but have always felt too intimidated to make them.

  3. 3

    Simply Life — February 11, 2010 @ 12:56 pm

    wow, nice work! these look like they came out perfect!

  4. 4

    Barbara — February 11, 2010 @ 1:14 pm

    We do like crepes around here. Never thought of them for breakfast though. Brunch, yes. Dessert, double yes.
    But I really like the idea of fruit stuffing…after all they're really just pancakes, right?

  5. 5

    Maria — February 11, 2010 @ 2:13 pm

    Oh yum! I need to make these this weekend!

  6. 6

    amanda @ fake — February 11, 2010 @ 3:36 pm

    Mmm, those look amazing! I definitely need to try crepes one day soon.

  7. 7

    Retta — February 11, 2010 @ 4:12 pm

    YUMMY! The crepes are so pretty!

  8. 8

    megan — February 11, 2010 @ 8:18 pm

    Jessica – thanks so much for the idea! And the fudge sauce is delicious. I want to make more, but I'm trying to refrain because I know I'll just eat it all!

  9. 9

    Ashley — February 12, 2010 @ 12:06 am

    Megan, great idea, to thaw the ice cream, assemble the crepe and then re-freeze. The "packets" covered with hot fudge sauce look delicious!

  10. 10

    Julia — February 12, 2010 @ 8:45 pm

    I have been loving crepes lately, and these look so good!

  11. 11

    Mom — February 14, 2010 @ 5:19 pm

    I made these with blueberries as a Valentine's Day brunch (I wasn't allowed to use Dad's stash of black raspberries). They were a huge hit, and now, I'm allowed to try them with the raspberries next time. Thanks for nudging me out of my comfort zone to try something different.

  12. 12

    Anonymous — February 15, 2010 @ 1:49 am

    so i made curried chicken and lentil soup this weekend, but you dont see me telling the world aboutit

  13. 13

    El — February 15, 2010 @ 2:45 am

    I am a crepe nut. These look delicious. I love the idea of turning them into sundaes. What I wouldn't give to have one right now!

  14. 14

    Fresh Local and Best — February 15, 2010 @ 2:57 am

    These crepes look amazing!

  15. 15

    megan — February 15, 2010 @ 8:18 pm

    mom – now that we know dad likes these, can we have them for breakfast next time I come home??

  16. 16

    grace — February 16, 2010 @ 12:40 am

    crepes are useless to me unless they're filled to bursting with something fabulous. what you've done here, my dear, is fabulous. :)

  17. 17

    pegasuslegend — February 17, 2010 @ 12:00 am

    wow these look fabulous my mouth is watering!

  18. 18

    Sprinkles of Parsley — December 21, 2010 @ 8:59 pm

    These do look delicious!

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