Ice Cream Stuffed Crepes

By Joseph Onchwati, Development Chef, Nestlé Equatorial Africa

2 persons


  • 1 large egg
  • ⅓ cup whole milk
  • ¼ cup water
  • ½ cup flour
  • 1½ Tablespoons melted butter, plus more for greasing the pan
  • 1½ Tablespoons sugar
  • ½ teaspoon vanilla extract
  • 2 scoops ice cream of your choice (strawberry, chocolate, vanilla etc.)


  • In a blender, combine the egg, milk, water, flour, melted butter, sugar, and vanilla extract. Pulse until mixture is blended and creamy. Let the mixture rest for 30 minutes to1 hour in the fridge.
  • Heat non-stick pan over medium high heat. Test it by putting a few drops off water in the center. If they sizzle, scatter, and evaporate immediately, your pan is the right temperature.
  • Place a good coating of butter on the non-stick pan. Pour about ¼ cup of batter into the pan in a swirl from the center to the outside. Lift the pan and tilt in a circle so the batter evens out across the pan.
  • Cook the crepes until bubbles form and the top side is no longer runny. Loosen the edges and center of the crepe with a flat nonstick spatula, then carefully flip the crepe over. Cook the opposite side for 1-2 minutes or until it gets light brown spots.
  • Remove the crepes and set them in a single layer on a baking sheet in a warm oven until ready to serve.
  • To serve, top with a single scoop of ice cream. Fold the crepe in half from bottom to top, and then roll from left to right.