Stack crêpes on top of each other on a large plate.
Recipe
Author
Hy-Vee Test Kitchen
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Description
For the ultimate sundae treat, turn premade crêpes into an ice cream cone that hold scoops of creamy ice cream, summer berries and candy coated snacks. If desired, slip the filled crêpe into paper cones for easier handling.
Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (9-in.) refrigerated ready-to-use French crêpes | ||
| ½ c. It's Your Churn strawberries & cream premium ice cream | ||
| Desired toppings: sliced Basket & Bushel strawberries, Hy-Vee strawberry mini pretzels, Pocky strawberry cream covered biscuit sticks, and/or Ghirardelli premium caramel sauce; for serving | ||
| Fresh mint, for garnish |
Things To Grab
- Large plate
- 1-oz. ice cream scoops
- Short glass or paper cone
Directions
Place 4 (1-oz.) scoops of ice cream at the top center of the crêpe stack at twelve o’clock position. Fold bottom half of crêpe stack up and over the ice cream. Starting with the right side, roll the crêpe stack into a cone around the ice cream.
Place filled crêpe cone in a short glass or paper cone to hold while adding desired toppings. Garnish with mint, if desired. Serve immediately.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 35mg
- Sodium: 210mg
- Total Carbohydrates: 34g
- Protein: 4g
Daily Values
0%
Iron 0%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 0%