Chocolate Crepes and Sundae

Here’s a detailed, step-by-step recipe for Chocolate Crepes with Ice Cream Sundae. I’ll break it into sections: crepes, chocolate sauce, and sundae assembly.

Chocolate Crepes

Ingredients (makes about 8 crepes)

• 1 cup all-purpose flour

• 2 tablespoons cocoa powder

• 2 tablespoons sugar

• 1/4 teaspoon salt

• 3 large eggs

• 1 1/4 cups milk

• 2 tablespoons melted butter (plus more for cooking)

• 1 teaspoon vanilla extract

Instructions

1. Mix dry ingredients: In a bowl, whisk together flour, cocoa powder, sugar, and salt.

2. Combine wet ingredients: In another bowl, whisk eggs, milk, melted butter, and vanilla extract.

3. Make batter: Gradually add dry ingredients to the wet mixture while whisking to avoid lumps. The batter should be thin and smooth.

4. Rest batter: Let the batter sit for 20–30 minutes at room temperature for best texture.

5. Cook crepes:

   • Heat a non-stick pan over medium heat and lightly grease with butter.

   • Pour ~1/4 cup batter into the pan, swirling to cover the surface evenly.

   • Cook 1–2 minutes until edges lift and bubbles form. Flip and cook another 1 minute.

   • Repeat with remaining batter. Stack crepes on a plate, covering with foil to keep warm.

Chocolate Sauce

Ingredients

• 1/2 cup heavy cream

• 4 oz (115 g) semi-sweet chocolate, chopped

• 1 tablespoon butter

• 1 tablespoon sugar (optional, depending on chocolate sweetness)

• 1/2 teaspoon vanilla extract

Instructions

1. Heat cream in a small saucepan until it simmers (do not boil).

2. Remove from heat, add chopped chocolate, and let it sit for 1–2 minutes.

3. Stir until smooth, then add butter, sugar, and vanilla.

4. Keep warm until serving.

Ice Cream Sundae Assembly

Ingredients

• Vanilla or chocolate ice cream (2–3 scoops per serving)

• Whipped cream

• Chopped nuts (e.g., almonds or walnuts)

• Fresh fruits (strawberries, bananas, etc.)

• Chocolate chips or sprinkles (optional)

Instructions

1. Plate the crepes: Fold each chocolate crepe into a triangle or roll it.

2. Add ice cream: Place 1–2 scoops of ice cream on top or beside the crepes.

3. Drizzle sauce: Pour warm chocolate sauce over crepes and ice cream.

4. Garnish: Add whipped cream, nuts, fruit, and sprinkles as desired.

5. Serve immediately for a decadent dessert!

Tips

• For an extra chocolatey kick, sprinkle cocoa powder over the crepes before adding sauce.

• You can also fold in fresh berries or banana slices inside the crepe before topping with ice cream.

• Crepes can be made ahead and stored in the fridge for up to 2 days; just reheat gently in a pan or microwave.

If you want, I can also give a simpler 15-minute version with a quick chocolate sauce that’s perfect for weekday dessert cravings.

Do you want me to do that?