Description
Indulge in these rich Chocolate Brownie Dessert Crepes, featuring delicate crepes filled with homemade fudgy brownie crumbles, topped with creamy vanilla ice cream and a luscious warm chocolate drizzle. This elegant dessert combines soft, buttery crepes with intense chocolate brownie flavor for a truly decadent treat perfect for special occasions or anytime you crave a luxurious chocolate dessert.
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
- ⅓ cup unsweetened cocoa powder
- ⅔ 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 Crepe Batter: In a blender, combine all-purpose flour, milk, eggs, melted butter, and a pinch of salt. Blend until the batter is smooth, then let it rest for 30 minutes to hydrate the flour for tender crepes.
- Cook Crepes: Heat a non-stick skillet over medium heat and lightly grease with butter. Pour ¼ cup of batter into the skillet, swirling to coat the pan evenly. Cook each crepe for 1–2 minutes per side until lightly golden. Repeat with remaining batter and set crepes aside.
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a baking dish to prepare for the brownie filling.
- Make Brownie Batter: Melt the butter, then stir in granulated sugar until combined. Add eggs and vanilla extract, mixing well. In a separate bowl, whisk together cocoa powder, all-purpose flour, salt, and baking powder. Gradually add the dry ingredients into the wet mixture until you achieve a smooth batter.
- Bake Brownies: Pour the brownie batter into the greased baking dish and bake for 20–25 minutes until set. Remove from oven and let cool completely before crumbling into small pieces for the filling.
- Prepare Chocolate Drizzle: Melt dark chocolate chips and butter together in 30-second intervals in the microwave, stirring thoroughly between intervals until smooth. Stir in heavy cream to create a silky chocolate sauce.
- Assemble Crepes: Spread crumbled brownie pieces along the center of each crepe and fold or roll them neatly.
- Add Toppings: Place a scoop of vanilla ice cream on top of each folded crepe. Drizzle generously with the warm chocolate sauce.
- Garnish and Serve: Optionally garnish with fresh berries and a dusting of powdered sugar for added color and sweetness. Serve immediately to enjoy the perfect blend of warm and cold delights.
Notes
- Letting the crepe batter rest ensures a more tender texture.
- Use a non-stick skillet for easier crepe cooking and flipping.
- Brownies should be fully cooled before crumbling to avoid soggy filling.
- Microwave the chocolate and butter in short increments to prevent burning.
- Fresh berries add a nice contrast but are optional.
- This dessert is best served immediately after assembly for optimal texture and flavor.
