Nutty Summer Crepe Recipe

A crepe is a versatile thin pancake that can be used to neatly pack a bounty of flavours. It can be filled with a variety of ingredients, commonly fruits and whipped cream. In this recipe, we will be filling it with Cheska's Premium Mango Ice Cream and some toasted nuts for some crunch.
There are only a few components to make this fantastic dessert, and you can easily prepare them at home!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine French
Servings 6


  • Non-stick pan
  • Whisk
  • Silicone Flat Spatula
  • Sifter



  • 6 scoops Cheska's Premium Mango Ice Cream
  • ½ cup Chopped Cashews
  • ¼ cup Icing Sugar
  • 12 Large Fresh Strawberries

Crepe Batter

  • 1 cup Flour
  • 2 Large Eggs, room temperature
  • 1 ½ cup Whole Milk
  • 2 tablespoons Unsalted Butter, melted
  • ¼ teaspoon Salt
  • 2 tablespoons White Cane Sugar
  • 1 tablespoon Unsalted Butter, chilled



  • Using the same non-stick pan, lightly toast the cashews on medium-low heat until fragrant. This will take about 3-5 minutes. Let it cool and set aside until assembly.


  • Wash all the strawberries thoroughly and pat them dry with a paper towel.
  • Remove and discard the stems.
  • Dice your strawberries into chunks and set aside for assembly.


  • Mix flour, eggs, milk, melted butter, salt, and sugar together until smooth with no lumps.
  • Slowly melt the chilled unsalted butter in the non-stick pan on low heat. Once the butter starts to foam, pour ¼ cup of the batter into the pan and swirl it until it fully covers the bottom.
  • Using your silicone flat spatula, flip the crepe when the edges start to show signs of browning. Let it cook for another 20 seconds before setting aside to cool. Repeat this step until the rest of the batter is finished.


  • Lay your crepe on a flat surface and place a spoonful of diced strawberry on the quadrant nearest you.
  • Pile your scoop of Cheska's Premium Mango Ice Cream on top of the strawberries and sprinkle some toasted cashews on top.
  • Neatly fold the crepe in half twice to form a triangle.
  • Sift icing sugar on top before serving.
  • Enjoy!


  • Cooked crepes can be stacked between parchment paper inside a ziplock bag, and stored in the freezer for up to 1 month. Thaw frozen crepes by microwaving them for 15 seconds.

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