Description
Indulge in these decadent Chocolate Brownie Dessert Crepes featuring thin, tender crepes filled with rich chocolate brownie crumbles, topped with creamy vanilla ice cream and a luscious chocolate drizzle. Perfect for an elegant dessert that combines the best of soft crepes and fudgy brownies with a smooth chocolate sauce and optional fresh berries for a burst of freshness.
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 the all-purpose flour, milk, eggs, melted butter, and a pinch of salt. Blend until the batter is smooth and has no lumps. Let the batter rest for 30 minutes to ensure tender crepes.
- Cook the Crepes: Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour ¼ cup of the crepe batter into the pan, swirling it to coat the surface evenly in a thin layer. Cook each crepe for 1 to 2 minutes on each side until it is lightly golden. Repeat with the remaining batter, stacking the crepes as you go.
- Preheat Oven: Set your oven to 350°F (175°C) and grease a baking dish to prepare for the brownie filling.
- Make the Brownie Batter: Melt the ½ cup of unsalted butter and combine it with granulated sugar. Add the eggs and vanilla extract, mixing well until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the cocoa powder, all-purpose flour, salt, and baking powder. Gradually add these dry ingredients into the wet mixture, stirring until the batter is smooth and lump-free.
- Bake the Brownie: Pour the brownie batter into the greased baking dish and bake for 20 to 25 minutes until the edges are set and a toothpick inserted comes out with a few moist crumbs. Let it cool completely, then crumble into small pieces suitable for filling the crepes.
- Prepare the Chocolate Drizzle: In 30-second intervals, melt the dark chocolate chips and butter together in the microwave, stirring after each interval for a smooth mixture. Once melted, stir in the heavy cream until the sauce is silky and pourable.
- Assemble the Crepes: Spread the crumbled brownie filling along the center of each crepe. Fold or roll the crepes to encase the filling neatly.
- Add Ice Cream and Chocolate Drizzle: Place a scoop of vanilla ice cream on top of each filled crepe. Drizzle generously with the warm chocolate sauce over the ice cream and crepes.
- Garnish and Serve: Optionally, garnish with fresh berries and a dusting of powdered sugar to enhance both flavor and presentation. Serve immediately for best texture and taste.
Notes
- Resting the crepe batter is crucial for tender and elastic crepes.
- For easier flipping, use a non-stick skillet and a thin spatula.
- Ensure brownie is fully cooled before crumbling to avoid soggy filling.
- Microwave chocolate carefully in short bursts to prevent burning.
- Fresh berries add a nice contrasting tartness to the sweet dessert but can be omitted if unavailable.
- This dessert is best served immediately to enjoy the contrast between warm chocolate drizzle and cold ice cream.
