Blackberry Ice Cream-Filled Crepes with Orange Beurre Blanc

Preparation info

  • Difficulty


  • Serves


Appears in

A Passion for Ice Cream

A Passion for Ice Cream

By Emily Luchetti

Published 2006

  • About

One of my favorite things about this recipe is the combination of hot and cold elements. The contrast offers a delicious shock to my taste buds. The hot component intensifies the cold part and vice versa. For a sweet version of beurre blanc, a warm French butter sauce, I use orange juice, which pairs beautifully with the blackberry ice cream.


Blackberry Ice Cream

  • 2 pints fresh or 24 ounces thawed no-sugar-added frozen blackberries
  • 4 large egg yolks
  • ¼ cup plus cup sugar
  • teaspoon kosher salt
  • 1 cup milk
  • cups heavy (whipping) cream


  • 2 large eggs
  • cup water
  • ¾ cup milk
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1 ounce (2 tablespoons) unsalted butter, melted, plus about ¼ teaspoon for crepe pan
  • Grated zest of 1 lemon
  • ½ teaspoon vanilla extract

Orange Beurre Blanc

  • 2 cups orange juice
  • cups sugar
  • ¼ cup heavy (whipping) cream
  • 7 ounces (14 tablespoons) unsalted butter
  • Large pinch of kosher salt
  • tablespoons freshly squeezed lemon juice
  • ½ pint (1 cup) fresh blackberries


To Make the Ice Cream

Purée the blackberries in a food processor. Strain the purée through a fine-mesh sieve, discarding the seeds. There should be about 1 cup purée.

In a large bowl, whisk together the egg yolks, ¼ cup of the sugar, and the salt. Cook the milk, cream, and the remaining cup sugar in a saucepan over medium-high heat, stirring occasionally, until almost simmering. Slowly whisk the liquid into the egg mixture. Return the milk and cream to the pan and cook over low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until it reaches 175°F and lightly coats the spatula. Strain through a sieve into a clean bowl. Cool over an ice bath to room temperature. Stir in the blackberry purée. Refrigerate for at least 4 hours or up to overnight.

Churn in an ice cream machine according to the manufacturer’s instructions. Freeze the ice cream until scoopable, about 4 hours, depending on your freezer.

To Make the Crepes

In a food processor or blender, blend the eggs, water, and milk until combined. Sift together the flour, cornstarch, and salt. Add to the egg mixture and blend. Blend in the melted butter, lemon zest, and vanilla extract. Cover and refrigerate the batter for 30 minutes or up to overnight.

Heat a 6-inch crepe or nonstick pan over medium heat. Lightly grease the bottom of the pan with the ¼ teaspoon butter. Pour about 2 tablespoons of batter into the pan, rotating the pan so that it coats the entire bottom. Cook for 1½ minutes. Using the tip of a knife, loosen a side of the crepe from the pan. With your fingers, flip the crepe over and cook for another 15 seconds. Place the finished crepe on a large plate. Continue cooking crepes, slightly overlapping them on top of each other, to make at least 18 crepes. It is not necessary to grease the pan after making each one. Wrap the crepes in plastic wrap and store at room temperature until ready to use.

To Make the Beurre Blanc

In a medium saucepan, stir together the orange juice and sugar. Cook over medium heat to reduce to 1 cup. Add the cream and cook for 30 seconds. Reduce to very low heat and whisk in the butter, 1 tablespoon at a time, making sure it is incorporated before adding more. (It is important the sauce does not get too hot, or it will separate.) Stir in the salt and lemon juice. If using soon, keep warm over warm water until ready to serve.

In Advance

The crepes can be made 1 day in advance and stored at room temperature. The beurre blanc should be made within a few hours of being served. Keep warm. It can be gently reheated in a double boiler over hot, not boiling water, stirring slowly and constantly, or in a microwave on low heat for 5-second intervals. Do not reheat it too quickly or allow it to get too hot or the sauce will separate.

To Serve

Place a small scoop of ice cream in the center of each crepe. Fold the crepe into quarters over the ice cream. Place 2 crepes on top of each other, seam side down, on each plate. Spoon some orange beurre blanc over the crepes. Scatter the blackberries around the crepes. Serve immediately.