If there’s one dessert that combines all-time favorites and feels like a celebration in every bite, it’s repes with Ice Cream & Chocolate Drizzle. Imagine lacy, chocolatey crepes folded around fudgy brownie pieces, layered with scoops of cold, creamy ice cream, then finished with a generous cascade of silky chocolate drizzle. Every component—from the cocoa-infused crepes to the ooey-gooey brownies and the dreamy drizzle—brings pure joy. This is the kind of dessert that lights up a table, whether you’re hosting friends or treating yourself after a long week. Let’s make some sweet memories, one melty, decadent bite at a time.

repes with Ice Cream & Chocolate Drizzle Recipe - Recipe Image

Ingredients You’ll Need

Making repes with Ice Cream & Chocolate Drizzle is truly rewarding, especially since you only need a handful of simple but essential ingredients. Each one plays a distinct role, building that signature combination of warm chocolate, creamy ice cream, and the perfect hint of crunch and melt. Here’s what you’ll need and why:

All-purpose flour: The base for your crepes, ensuring a thin, tender texture that wraps around the filling beautifully.
Cocoa powder: Gives the crepes their irresistible chocolate flavor and the prettiest deep cocoa hue.
Granulated sugar: Just enough sweetness in the batter to complement the chocolate and balance everything out.
Salt: Sharpens all the flavors, making the chocolate taste richer and deeper.
Whole milk: Adds richness and helps create a smooth, pourable crepe batter.
Large eggs: Bind everything together and keep the crepes delightfully pliable.
Unsalted butter, melted: Infuses the crepes with buttery goodness and prevents them from sticking.
Vanilla extract: Rounds out the chocolate flavors and adds fragrant warmth.
Brownie chunks (homemade or store-bought): The heart of the dessert, bringing fudgy pockets in every bite.
Vanilla or chocolate ice cream: Creamy, cold, and dreamy with the warm crepes and brownies—pick your favorite!
Semi-sweet chocolate chips: Melt down to create the luscious drizzle that takes this dessert over the top.
Heavy cream: Combines with chocolate chips to make a glossy, spoonable sauce.
Optional toppings (whipped cream, chopped nuts, powdered sugar): For extra flair, texture, and a beautiful finishing touch.

How to Make repes with Ice Cream & Chocolate Drizzle

Step 1: Prepare the Crepe Batter

Start by whisking your flour, cocoa powder, sugar, and salt together in a large mixing bowl—this evenly distributes the cocoa for rich flavor in every bite. In a separate bowl, whisk the milk, eggs, cooled melted butter, and vanilla extract. Gently pour your wet ingredients into the dry, whisking slowly until you have a silky, lump-free batter. Letting the batter rest for 20 minutes allows the flour to absorb the liquids, making the crepes extra tender.

Step 2: Cook the Chocolate Crepes

Heat a nonstick skillet or crepe pan over medium heat and lightly grease it. Pour about 1/4 cup of batter into the center, lifting and swirling the pan so the batter coats the base in a thin layer. Watch as the edges lift and set—after about 1 to 2 minutes, gently flip and briefly cook the other side. These cook up quickly, so keep a plate handy to stack them as you go.

Step 3: Make the Chocolate Drizzle

Now for the silky chocolate magic! Combine the semi-sweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in 20-second bursts, stirring well between each, until glossy and smooth. This makes the sauce super easy to pour and keeps it from getting grainy—trust me, it’s worth taking your time here.

Step 4: Assemble Your repes with Ice Cream & Chocolate Drizzle

Fun part time! Lay a crepe flat, scatter a handful of brownie chunks in the center, and add a generous scoop of ice cream right on top. Fold or roll up your crepe, nestling the filling inside. Arrange on a plate, then drizzle copiously with your warm chocolate sauce. Don’t hold back—it’s all about indulgence! Finish with your favorite optional toppings if you’d like.

How to Serve repes with Ice Cream & Chocolate Drizzle

Garnishes

The best way to showcase your repes with Ice Cream & Chocolate Drizzle is with a flourish of toppings! Try a swirl of whipped cream, a sprinkle of chopped nuts for crunch, or a snowfall of powdered sugar for elegance. Each garnish adds color and texture, making the whole plate look—and taste—like something from your favorite dessert café.

Side Dishes

These crepes are a showstopper on their own, but a strong cup of coffee or a glass of cold milk makes the ultimate pairing. For an extra-special treat, serve with fresh berries or a simple fruit salad—the tartness cuts beautifully through the richness of chocolate and ice cream.

Creative Ways to Present

Why not set up a DIY crepe bar at your next gathering? Lay out the crepes, brownie pieces, and ice cream, and let guests build their own repes with Ice Cream & Chocolate Drizzle masterpieces. Use martini glasses for an elegant twist, or roll up mini crepes and serve them as sweet finger food for parties.

Make Ahead and Storage

Storing Leftovers

If you have extra crepes or brownie chunks, keep them in separate airtight containers in the fridge. It’s best to assemble and serve fresh for that warm-and-cold combination, but components store beautifully on their own for up to three days.

Freezing

Need to get ahead for a party? You can freeze unfilled crepes with parchment between each one, and brownie chunks in a sealed container. Thaw overnight in the fridge before assembling your repes with Ice Cream & Chocolate Drizzle for perfect results every time.

Reheating

To rewarm crepes, stack them with a damp paper towel and microwave in short bursts, or gently heat in a covered skillet until just warm. Avoid heating assembled crepes with ice cream, but you can gently warm brownies and crepes and then build your dessert with fresh ice cream.

FAQs

Can I use store-bought crepes for this recipe?

Absolutely! If you’re pressed for time, store-bought crepes will still yield delicious repes with Ice Cream & Chocolate Drizzle. Just make sure they’re fresh and unsweetened for the best texture and flavor balance.

How do I prevent my crepes from tearing?

Keep your crepe batter smooth, and pour thin, even layers in a fully heated nonstick skillet. Letting the batter rest also helps the gluten relax, so your crepes are tender and flexible rather than brittle.

What’s the best way to keep crepes warm before serving?

Stack cooked crepes on a plate and cover with a clean kitchen towel. You can keep them in a low oven (around 200°F) until it’s time to fill, drizzle, and serve your repes with Ice Cream & Chocolate Drizzle.

Can I use different flavors of ice cream?

Definitely! Go classic with vanilla, double up on chocolate, or get creative with flavors like salted caramel or mint chip. Every scoop gives a new spin to your repes with Ice Cream & Chocolate Drizzle.

Is there a dairy-free option?

You can substitute plant-based milk in the crepe batter, use dairy-free butter alternatives, and opt for vegan ice cream and chocolate for a fully dairy-free version that’s still just as delightful.

Final Thoughts

There’s something magical about whipping up repes with Ice Cream & Chocolate Drizzle—maybe it’s the warm, chocolatey aroma, or the joy of watching the sauce pool over melting ice cream and brownies. However you serve them, this dessert always brings smiles and that irresistible wow factor. Give them a try and treat yourself and your loved ones to the ultimate sweet experience!

repes with Ice Cream & Chocolate Drizzle Recipe

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4.7 from 20 reviews

Author: admin
Total Time: 40 minutes
Yield: 8 crepes 1x
Diet: Vegetarian

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Description

Indulge in these decadent Chocolate Brownie Dessert Crepes filled with rich brownie chunks, creamy ice cream, and a luscious chocolate drizzle. Perfect for a special treat or a delightful dessert!

Ingredients

Scale

Crepes:

1 cup all-purpose flour
2 tablespoons cocoa powder
2 tablespoons granulated sugar
1/4 teaspoon salt
1 1/4 cups whole milk
2 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Filling:

2 cups brownie chunks (homemade or store-bought)
4 scoops vanilla or chocolate ice cream

Drizzle:

1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream

Optional Toppings:

whipped cream
chopped nuts
powdered sugar

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Instructions

Crepes: In a large mixing bowl, whisk flour, cocoa powder, sugar, and salt. In another bowl, whisk milk, eggs, melted butter, and vanilla. Gradually add wet ingredients to dry ingredients, whisking until smooth. Let batter rest for 20 minutes.
Cooking: Heat a nonstick skillet or crepe pan over medium heat and lightly grease. Pour about 1/4 cup batter into the pan, swirling to coat the bottom thinly. Cook for 1–2 minutes until edges lift easily, then flip and cook for another 30 seconds. Repeat with remaining batter, stacking crepes on a plate.
Drizzle: Heat chocolate chips and heavy cream in a microwave-safe bowl in 20-second intervals, stirring until smooth.
Assembly: Place brownie chunks in the center of each crepe, add a scoop of ice cream, and fold or roll crepe around filling. Drizzle generously with chocolate sauce and add any desired toppings. Serve immediately.