Ice Cream Crêpes with Caramel Sauce

This image courtesy of Joseph DeLeo

Caramel sauce tops these ice cream-filled crêpes showered with toasted pecans, Keep the various components on hand for a spur-of-the moment dessert.

NotesTo toast pecans and walnuts, place the nuts in a baking dish and bake in a preheated 325°F oven for 8 to 10 minutes, or until golden.

Makes6 crêpes; serves 6


Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Recipe Coursedessert

Dietary Considerationpeanut free, soy free, vegetarian

Five Ingredients or LessYes



Taste and Texturecreamy, nutty, sweet

Type of Dishdessert


  • Six 6- or 7-inch dessert crêpes 
  • ½ cup sugar
  • 1/3 cup half and half
  • 2 tablespoons unsalted butter
  • 1 tablespoon light corn syrup
  • 1 Pint coffee or vanilla bean ice cream or frozen yogurt
  • 3 tablespoons pecans or walnuts, toasted (see Note), or Almond Praline 
  • 1/3 cup granulated sugar
  • 1/3 cup chopped almonds


  1. Prepare the crêpes.

  2. To make the almond praline: In a small, heavy skillet over medium heat, heat the sugar until it melts. Add the nuts, shake to coat, and cook until the syrup turns a light amber color. Immediately pour onto a sheet of buttered aluminum foil; let cool. Chop finely or pulverize in a blender or food processor.

  3. To make the caramel sauce: In a small, heavy saucepan over medium heat, heat the sugar until it melts and turns a light amber color. Carefully stir in the half-and-half, butter, and corn syrup. Cook and stir until smooth and slightly thickened, about 2 minutes.

  4. Place each crêpe on a dessert plate. Place 2 spoonfuls of the ice cream on each crêpe and fold gently to cover. Drizzle the caramel sauce over the crêpes and sprinkle with nuts. Serve at once.


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