Best 8 Sundae Crepes Recipes

BLUE MARSHMALLOW SUNDAES

Steps:

• Stir together marshmallow creme and 1 to 2 tablespoons hot water in a bowl until smooth. Add enough food coloring to reach desired color.
• Transfer ice cream to a large bowl. Stir with a wooden spoon to soften. Stir in blue marshmallow mixture to create a swirl. Cover and freeze at least 8 hours.
• Divide ice cream between 8 bowls or sundae glasses. Top with strawberries.

CREPES SUZETTE

Steps:

• For the crepes: In a blender, add the milk, eggs, melted butter and 1/4 cup water; blend to combine. Add the flour, sugar and salt and blend, scraping down the sides of the blender as needed, until smooth, about 1 minute. Cover and let the batter rest in the refrigerator for at least 30 minutes and up to 1 hour.
• Re-blend the batter just before cooking. Heat a nonstick crepe pan or 10-inch nonstick sauté pan over medium heat. Coat the pan with a small amount of butter and allow it to froth and bubble. Ladle about 1/4 cup batter into the center of the pan and lift and swirl to spread the batter evenly over the bottom of the pan in a circular motion. When the crepe begins to set, the edges get a little lacy and the bottom gets a little color, about 1 minute, carefully flip with a spatula. Continue cooking until lightly browned on the second side, about 45 seconds. Transfer to a plate or sheet pan. Repeat until the batter is used up, stacking the crepes as made. (You should have about 8 crepes.)
• For the sauce: In a 10-inch skillet, bring the juice to a simmer over medium-high heat. Add the sugar and continue to simmer until the juice reduces down by two-thirds, or until thickened, 5 to 7 minutes.
• Melt half the butter in a nonstick skillet over medium heat. Add half the orange segments, half the zest strips and half the reduced orange juice and allow the orange segments to soften and the liquid to reduce, about 1 minute. Fold each crepe in half, and then in half again to form triangles. Add half the folded crepes to the sauce in a single layer, then allow them to be gently coated in the sauce. Flip and coat the other side. Add half the orange liqueur to the pan and allow it to reduce slightly. Pour half the cognac into the pan, then tip the pan to catch the flame and ignite the sauce. (Alternatively, use a long stick lighter to ignite the liquor.) Allow the flame to burn off the alcohol. Transfer the crepes to plates and serve with the Whipped Crème Fraîche. Repeat the process with the remaining ingredients to make 2 more servings.
• Lightly whisk the crème fraîche and vanilla paste in a chilled bowl until the crème fraîche is slightly loosened up and the vanilla is incorporated. Chill until ready to use.

CREPES SUZETTE

Steps:

• Whisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale. Whisk in 1 1/2 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes.
• Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the pan with clarified butter until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter.
• In a large skillet over high heat, bring the orange juice to a boil. Add the sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes. Remove from heat and add the orange liqueur and orange sections. Set aside.
• Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. Leave for 1 minute to absorb some juice. Using a narrow spatula, remove the crepe to a warm serving plate. Repeat with remaining crepes. Roll the crepes into a cylinder. Spoon on some of the orange sections. Serve 2 crepes per person. Top with vanilla ice cream and serve immediately.

SUNSHINE CREPES

Steps:

• In a large bowl, whisk eggs, milk and oil. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., For filling, in a large bowl, combine pineapple, oranges and vanilla; fold in whipped topping. Spread 1/3 cup over each crepe; fold into quarters. Dust with confectioners' sugar.

HOT BEEF SUNDAE

Steps:

• Pile mashed potatoes in each serving bowl to resemble a scoop of vanilla ice cream. Top with roast beef with gravy to resemble hot fudge. Sprinkle Cheddar cheese on top. Dollop sour cream, the "whipped cream," on top. Garnish each sundae with a cherry tomato.

PRALINE SUNDAE TOPPING

Steps:

• Melt butter in a saucepan over low heat. Stir in brown sugar, marshmallows, corn syrup and salt. Bring to a boil over low heat, stirring constantly. Boil for 1 minute. Remove from the heat, and cool for 5 minutes. Stir in evaporated milk, pecans and vanilla; mix well.

SUNDAE CREPES

Steps:

• 1. Roll a scoop of any flavor of ice cream in a crepe and top with sundae sauce. Or for ice cream cups, brush unbrowned side of each crepe with melted butter place snugly over bottom of muffin or custard cups (buttered side up) and bake 375 F degree oven until crisp, about 10 minutes. 2. Cool and fill with ice cream, pudding, gelatin dessert or fruit.

S'MORES SUNDAE WITH A TWIST IN CREPE CUPS

Steps:

• Spread a bit of melted butter onto one side of the crepes then sprinkle some splenda onto each crepe on the buttered side.
• Put prepared 6 inch crepes into 1/2-cup greased muffin tins or ramekins sugar side up.
• Pace a ball of foil in the center of each cup to keep the crepes open.
• Bake crepe cups in a preheated oven 400°F for 4 minutes, remove the foil, then continue to bake the cups for 6 to 7 minutes more, or until they are crisp.
• Remove crepes from oven and let cool.
• While crepes are cooling microwave the Sugar-free chocolate flavored syrup and peanut butter on a low setting for 1 minute stirring every 20 seconds until it is melted and combined.
• Scoop the ice cream into each crepe cup, filling as full as you would like taking care not to break the crepe cups.
• Sprinkle some graham crackers on top of the ice cream, then drizzle with the chocolate peanut butter sauce, then top with mini marshmallows, and finally top with whipped cream and serve.