Perfect choice! Dessert crêpes are elegant, light, and a wonderful base for indulgent fillings like ice cream and chocolate drizzle. Here’s a step-by-step detailed recipe for making thin, soft crepes filled with ice cream and topped with warm chocolate sauce.

 Dessert Crêpes with Ice Cream & Chocolate Drizzle

Yield: 8–10 crêpes
Total Time: ~50 minutes (includes resting the batter)

 Ingredients

A — For the Crêpe Batter

• 1 cup (125 g) all-purpose flour, sifted
• 2 large eggs, room temperature
• 1 ¼ cups (300 ml) milk, room temperature
• 2 tbsp (25 g) granulated  sugar
• 2 tbsp (30 g) unsalted butter, melted (plus more for cooking)
• ½ tsp vanilla extract
• Pinch of salt

B — For the Chocolate Sauce (Drizzle)

• ½ cup (120 ml)  heavy cream
• 100 g (3.5 oz) dark or semi-sweet chocolate, finely chopped
• 1 tbsp unsalted butter (optional, for glossy finish)
• 1 tsp honey or corn syrup (optional, keeps sauce smooth)

C — For Filling & Topping

• Vanilla ice cream (or flavor of choice: strawberry, coffee, pistachio, etc.)
• Fresh berries (strawberries, raspberries, blueberries – optional)
• Whipped cream (optional, for extra richness)
• Powdered sugar, for dusting
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