Chocolate Crêpes with Ice Cream and Fudge Sauce

Assemble the Crêpes

9. Lay a warm or cooled chocolate crêpe flat on a serving plate.
10. Scoop 1–2 scoops of your favourite ice cream into the centre. Work quickly if the crêpes are warm to prevent melting.
11. Fold the crêpe over the filling in quarters or roll it like a wrap, enclosing the ice cream. For a neater presentation, you can tuck in the sides before rolling.
12. Drizzle generously with chocolate sauce or warm hot fudge. Add a swirl of whipped cream, and if desired, top with fresh berries, sliced banana, or chopped nuts for added texture and colour.
13. Finish with a dusting of powdered sugar to add a touch of elegance and contrast. Serve immediately while the crêpe is soft and the ice cream remains chilled.

Variations & Tips

• Mint chocolate lovers: Use mint ice cream and dark chocolate drizzle for a refreshing twist.
• Texture bonus: Add crushed cookies, caramel drizzle, or a thin layer of Nutella inside the crêpe before adding ice cream.
• Make ahead: Cook and stack crêpes in advance. Store cooled crêpes in the fridge for up to 2 days, covered, or freeze with parchment between each layer.
• Reheat tip: Warm crêpes in a dry skillet or microwave for 10–15 seconds before filling.

This indulgent dessert combines warm, tender chocolate crêpes with cool, creamy ice cream and luscious toppings—a versatile and crowd-pleasing treat perfect for special occasions or sweet cravings any day of the week.