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Ice-cream Crêpes

This recipe makes 3 crêpes to be shared by 6 people. Scoop ice cream into 1/3 cupfuls, and freeze on a baking sheet until ready to assemble.

Southern Living MAY 2006

  • Yield: Makes 6 appetizer servings
  • Prep time:10 Minutes


  • 3 tablespoons light hot fudge topping
  • 3 (7-inch) prepared French crêpes
  • 1 cup low-fat chocolate ice cream
  • 1/2 cup raspberries
  • 1 tablespoon powdered sugar


1. Warm fudge topping according to package directions; set aside.

2. Microwave French crêpes at HIGH 10 seconds.

3. Spoon 1/3 cup chocolate ice cream in center of 1 crêpe, and wrap sides of crêpe around ice cream. Place, seam side down, on a serving dish. Repeat procedure with remaining ice cream and crêpes. Drizzle 1 Tbsp. warm fudge topping over each crêpe, and top evenly with raspberries; sprinkle evenly with powdered sugar. Serve immediately.

Note: For testing purposes only, we used Smucker's Toppings Light Hot Fudge and Frieda's French Style Crêpes.

Nutritional Information

Amount per serving
  • Calories: 80
  • Calories from fat: 11%
  • Fat: 1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.8g
  • Carbohydrate: 16.8g
  • Fiber: 1.2g
  • Cholesterol: 4mg
  • Iron: 0.4mg
  • Sodium: 67mg
  • Calcium: 39mg

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Ice-cream Crêpes recipe