Crepes with Vanilla Ice Cream and Blueberry Basil Sauce

Hello friends!

As the weather warms up I’m sure you’re looking for an easy summer dessert that doesn’t require heating up an oven. Well, look no further than the French Crepe!

Crepes are a perfect hot and sunny summer day dessert.  Crepes are firm yet soft, like a blanket that envelopes a variety of sweet or savory topping or any number of ice cream flavors.  These French street-food staples are easier to make than you think!

A quick whirl in a blender creates a creamy crepe batter while a skillet lightly browns each crepe which is then topped/filled with rich vanilla ice cream and finished with a drizzle of a sweet, savory, blueberry basil sauce.  Store-bought ice cream, make-ahead crepes, and my easy, quick Blueberry Basil Sauce makes this a cool Summer dessert everyone can make!

Meet ya in the kitchen!


2 large eggs, beaten

1 cup milk

1/2 cup water

1 cup flour

2 tablespoons butter, melted

1 tablespoon sugar

1 teaspoon vanilla

Pinch of salt

Blueberry Basil Sauce:

2 cups fresh, frozen blueberries

1 teaspoon chopped basil

1/2 cup sugar

1 tablespoon cornstarch

1/4 cup water

1 tablespoon lemon juice

1 teaspoon lemon zest

Pinch of salt

In Addition:

1 to 2 containers (14 ounces each) Vanilla or Chocolate Ice Cream

Making the Crepe Batter: In a blender, combine all ingredients.   Blend until smooth, about 10 seconds. Transfer to a glass measuring cup or small pitcher.  Let batter sit at least 15 minutes (or refrigerate in an airtight container, up to 1 day; whisk before using) to let bubbles subside. Note:  If the batter becomes thicker after resting, thin with 1 or 2 tablespoons of water to thin it.

For the Blueberry Basil Sauce: In a small saucepan over medium heat, combine the blueberries, sugar, water, basil, lemon juice and salt.  In a small bowl whisk the cornstarch with 2 tablespoons of cold water, mix until smooth.  Slowly stir the cornstarch mixture into the blueberries.  Simmer and stir frequently until the sauce thickens enough to coat the back of a metal spoon, about 5 minutes.  Remove from heat and gently stir in vanilla and lemon zest.

Making the Crepes: Heat a 10-inch nonstick or well-seasoned cast iron skillet over medium heat for 2 minutes.  Lightly grease with oil or butter, using a paper towel to wipe out the excess.


Hold the pan’s handle in one hand and pour in 3-4 tablespoons of batter, swirling and tilting pan immediately to spread batter in a thin, even layer over the bottom of the pan.

Let the crepe cook until top looks dry, about 20 seconds. Loosen edge of crepe with thin nylon spatula then with your fingertips, quickly flip the crepe.  Cook on the second side for 1 minutes more. Slide crepe out of the skillet and repeat with remaining batter. (Coat pan with oil or butter as needed.)


Place an open crepe onto a serving dish, place 2-3 scoops of vanilla ice cream down in the middle, fold sides over ice cream, drizzle with blueberry basil sauce and top with whipped cream.  Serve rolled up or folded. Serve immediately.

Crepes can also be made ahead and stored, unfilled and wrapped in plastic, in the refrigerator for up to 3 days.  Reheat in a nonstick pan to serve.

Makes 12 servings

Thanks for stopping by.

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