Description
Indulge in these decadent Chocolate Brownie Dessert Crepes featuring delicate, homemade crepes filled with rich chocolate brownie crumble, topped with creamy vanilla ice cream and a luscious chocolate drizzle. Perfect for a special dessert, this recipe combines the lightness of crepes with the deep chocolate flavor of brownies and the cooling touch of ice cream, finished with optional fresh berries and powdered sugar for an elegant presentation.
Ingredients
Scale
For the Crepes:
- 1 cup all-purpose flour
- 1½ cups milk
- 4 large eggs
- 3 tbsp unsalted butter, melted
- Pinch of salt
For the Chocolate Brownie Filling:
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- â…“ cup unsweetened cocoa powder
- â…” cup all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
For the Chocolate Drizzle:
- ½ cup dark chocolate chips
- 2 tbsp unsalted butter
- 1 tbsp heavy cream
For the Assembly:
- Vanilla ice cream
- Fresh berries (optional)
- Powdered sugar (optional)
Instructions
- Prepare the Crepe Batter: In a blender, combine all-purpose flour, milk, eggs, melted butter, and a pinch of salt. Blend everything until smooth, then let the batter rest for 30 minutes to improve texture.
- Cook the Crepes: Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour approximately ¼ cup of batter into the skillet, swirling it to coat the surface evenly. Cook each crepe for 1–2 minutes per side until lightly golden. Repeat with the remaining batter, stacking the crepes as you go.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and grease a baking dish to prevent sticking.
- Make Brownie Batter – Wet Ingredients: Melt the butter then mix it thoroughly with sugar. Add eggs and vanilla extract and beat until well combined and slightly fluffy.
- Mix Brownie Batter – Dry Ingredients: In a separate bowl, whisk together cocoa powder, all-purpose flour, salt, and baking powder. Gradually incorporate the dry mixture into the wet ingredients until the batter is smooth.
- Bake the Brownie Filling: Pour the brownie batter into the prepared dish and bake for 20–25 minutes until set. Remove from oven and allow to cool completely, then crumble into small pieces to use as filling.
- Prepare Chocolate Drizzle: Melt the dark chocolate chips and butter together in 30-second increments in the microwave, stirring after each interval until smooth. Stir in heavy cream until the drizzle has a silky consistency.
- Assemble the Crepes: Spread the crumbled brownie filling along the center of each crepe, then fold or roll up carefully to enclose the filling.
- Add Ice Cream and Drizzle: Top each filled crepe with a generous scoop of vanilla ice cream. Drizzle the warm chocolate sauce over the top for extra indulgence.
- Garnish and Serve: Optionally garnish with fresh berries and a dusting of powdered sugar for a beautiful and tasty finish. Serve immediately to enjoy the perfect contrast of warm crepes and cold ice cream.
Notes
- Letting the crepe batter rest allows the flour to hydrate fully and results in more tender crepes.
- Use a non-stick skillet to make flipping crepes easier and to prevent tearing.
- Ensure the brownie is fully cooled before crumbling into the crepes to avoid sogginess.
- The chocolate drizzle can be adjusted in thickness by varying the amount of heavy cream.
- Fresh berries and powdered sugar add a nice balance of tartness and sweetness but can be omitted as desired.
