Chocolate Crepes with Peppermint Ice Cream


Preparation info

  • Difficulty


  • Serves


Appears in

A Passion for Ice Cream

A Passion for Ice Cream

By Emily Luchetti

Published 2006

  • About

Running a restaurant means going that extra mile—which sometimes includes helping staff in other departments. For example, at Farallon restaurant, Chris Durie, our general manager, is an honorary member of the pastry department. His love for sweets and exemplary palate have made him our prime recipe tester. Only when his eyes crinkle with pleasure do we know we have a dessert we can offer to our customers. I dedicate this dessert to Chris. Peppermint ice cream is a seasonal flavor for many ice cream companies. Now, you can make it at home all year-round. To crush peppermint candies, put them in a resealable plastic bag and crush with a rolling pin. If they are individually wrapped, crush first and then unwrap them.


Peppermint Ice Cream

  • ¾ cup milk
  • cups heavy (whipping) cream
  • cup sugar
  • 36 peppermint candies; 18 finely crushed, 18 coarsely crushed
  • Large pinch of kosher salt

Chocolate Crepes

  • 1 cup milk
  • 2 tablespoons unsweetened cocoa powder
  • 2 large eggs
  • ¼ cup sugar
  • ½ cup all-purpose flour
  • teaspoon kosher salt
  • ½ ounce (1 tablespoon) unsalted butter, melted, plus ¼ teaspoon for greasing pan
  • ½ teaspoon vanilla extract


To Make the Ice Cream

Combine the milk, cream, sugar, finely crushed peppermint candies, and salt in a heavy saucepan. Cook over medium heat, stirring occasionally, until almost simmering. Pour the mixture into a bowl and cool over an ice bath until room temperature. Refrigerate the custard for at least 4 hours or up to overnight. Put the coarsely crushed peppermint pieces in a medium bowl and put it in the freezer.

Strain the custard, discarding the peppermint pieces. Churn in an ice cream machine according to the manufacturer’s instructions. Fold the ice cream into the coarsely crushed peppermint pieces. Freeze the ice cream until scoopable, about 4 hours, depending on your freezer.

To Make the Crepes

In a food processor or blender, process the milk and the cocoa powder until smooth. Add the eggs and sugar and process until smooth. Add the flour and salt and process again until smooth. Mix in the 1 tablespoon melted butter and vanilla extract. Cover and refrigerate for 30 minutes.

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 the crepe batter into the pan, rotating the pan so that a thin layer covers the entire bottom. Cook for 1½ minutes. Using the tip of a knife, loosen an edge 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. Repeat, overlapping the crepes slightly to stack, to make at least 18 crepes. It is not necessary to grease the pan after making each crepe. Wrap the crepes in plastic wrap and store at room temperature until ready to use.

To Serve

Fold the crepes into quarters. Place 3 crepes on each of 6 plates. Place a scoop of peppermint ice cream in the center. Pour some of the cocoa sauce over the ice cream. Serve extra sauce in a pitcher on the side.

In Advance

The crepes can be made 1 day ahead. Wrap in plastic wrap and refrigerate. They can also be frozen for up to 1 week. Wrap in plastic wrap.