If you’re a sucker for a scoop of mint chocolate chip ice cream, you need to try these decadent dessert crepes. Our basic crepe recipe is simple—the egg-based batter comes together in the blender—and you’ll quickly become a pro at pouring, swirling, and serving them. The filling is a simple mixture of whipped cream (which is easy to make by hand!), mint extract, and chocolate chips, and the crepes are topped with crushed mint cookies—yes, you can use leftover Thin Mints—and a sprig of fresh mint. While they’re easy enough for a special weeknight dessert, they’d also be perfect for a DIY crepe party (which is fun for both the kids and adults!). Start by making the crepes before guests arrive, and stack them up on a decorative plate. Alternatively, make the crepes the night before, store them in the refrigerator, and then warm them up day-of in the microwave or the oven before serving. Then, let guests spread on the whipped cream, sprinkle on the chocolate chips, fold them up, and pile on the toppings. The best part of this dessert? Unlike ice cream, which is typically a warm-weather treat, these can be enjoyed all year round.
Make the crepe batter, omitting the lemon, ricotta, and honey.
Warm a nonstick skillet over medium heat. Add ¼ cup of the crepe batter and swirl the skillet so the batter completely covers the bottom of the pan. Cook 2-3 minutes.
Gently loosen the edge of the crepe with a spatula and, using your fingers and the spatula, flip the crepe. Continue to cook until cooked through, 1 to 2 minutes more. Transfer to a plate. Repeat with the remaining batter.
In a large bowl, stir together the whipped cream and the mint extract. Fold in the chocolate chips.
Spread the whipped cream on half of each crepe, then fold in half, and in half again to form a triangle.
Drizzle hot fudge over each crepe. Sprinkle on the crushed cookies, and garnish with a mint leaf.
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