Description
Delight in these decadent Chocolate Brownie Dessert Crepes, featuring tender homemade crepes filled with rich chocolate brownie crumbles, topped with creamy vanilla ice cream and a luscious chocolate drizzle. This indulgent treat combines the soft, delicate texture of crepes with the fudgy depth of brownies, finished with optional fresh berries and a dusting of powdered sugar for a perfect dessert experience.
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
- Make the Crepe Batter: In a blender, combine 1 cup all-purpose flour, 1½ cups milk, 4 large eggs, 3 tablespoons melted unsalted butter, and a pinch of salt. Blend until smooth and let the batter rest for 30 minutes to allow the flour to fully hydrate and the air bubbles to settle.
- Cook the Crepes: Heat a non-stick skillet over medium heat and lightly grease with butter. Pour ¼ cup of the batter into the center of the pan and swirl to coat the surface evenly. Cook each crepe for 1–2 minutes per side until lightly golden, then remove and repeat with the remaining batter to make about 8-10 crepes.
- Prepare for Brownie Filling: Preheat the oven to 350°F (175°C) and grease a baking dish to prevent sticking.
- Make Brownie Batter: Melt ½ cup unsalted butter and mix with 1 cup granulated sugar. Add 2 large eggs and 1 teaspoon vanilla extract, mixing well to combine. In a separate bowl, whisk together ⅓ cup unsweetened cocoa powder, ⅔ cup all-purpose flour, ¼ teaspoon salt, and ¼ teaspoon baking powder. Gradually add the dry ingredients into the wet ingredients, stirring until the batter is smooth and uniform.
- Bake Brownies: Pour the brownie batter into the prepared baking dish and bake for 20 to 25 minutes until set. Remove from the oven and allow to cool completely before crumbling into small pieces for filling.
- Prepare Chocolate Drizzle: In a microwave-safe bowl, melt ½ cup dark chocolate chips with 2 tablespoons unsalted butter in 30-second intervals, stirring well between each until smooth. Stir in 1 tablespoon heavy cream to achieve a silky sauce consistency.
- Assemble Crepes: Spread a generous amount of crumbled brownie filling along the center of each crepe, then fold or roll them up neatly.
- Add Ice Cream and Drizzle: Place a scoop of vanilla ice cream on top of each filled crepe and drizzle with the warm chocolate sauce prepared earlier.
- Garnish and Serve: Optionally, garnish with fresh berries and a dusting of powdered sugar to add color and an extra touch of sweetness. Serve immediately and enjoy!
Notes
- Letting the crepe batter rest improves texture and prevents tearing during cooking.
- Use a non-stick skillet or crepe pan for best results when cooking the crepes.
- Cool the brownies completely before crumbling to avoid a gooey filling.
- The chocolate drizzle can be kept warm over a double boiler if preparing ahead.
- Optional garnishes like fresh berries add freshness and visual appeal.
