18 cream crepe recipes

Crepes folded into crispy cones, baked golden with butter, then filled with vanilla ice cream and fresh strawberries. An elegant twist on the classic ice cream cone.

Crepes filled with peaches poached in red wine, raspberry preserves, orange zest, and warm spices. An elegant French dessert using frozen peaches for year-round ease, ready in 25 minutes.

Rum truffle dessert cocktail: dark rum, crème de cacao, and hazelnut liqueur blended with chocolate ice cream and crowned with whipped cream. Served in a brandy snifter for a sip-it-slow sweet finish.

Borden's and Gordon's punch: French vanilla ice cream blended with vodka, cold coffee, and creme de cacao. A retro punch-bowl White Russian for a crowd, served slushy by the ladle.

Homemade chocolate Irish cream with whiskey, rum, creme de cacao, sweetened condensed milk, and a touch of chocolate syrup. A blender-based copycat of Bailey's that costs less and tastes richer. Serve over crushed ice.

Layered parfait with a homemade creme de menthe pineapple sauce spooned over scoops of vanilla ice cream. A retro dessert that comes together in 15 minutes.

Peppermint ice cream pie with creme de menthe, semi-sweet chocolate, and crushed candy in a graham cracker crust. A frozen mint-chocolate dessert that sets in 5 hours.

This light dessert is so refreshing, pavloas is made from egg whites, which is light and fluffy, spiced plum adds the fruity flavor. Perfect dessert after a heavy main dish!

A Swiss showstopper: fresh plums caramelized in red wine, kirsch, and honey with pine nuts and pistachios, topped with homemade cinnamon ice cream. Serve warm or cold.

Tender crepes filled with crab, mushrooms, and scallions in a white wine cream sauce, baked until heated through and broiled golden. French-inspired elegance in 45 minutes.

A glossy cherry rum sauce made with dark sweet cherries, rum extract, and a squeeze of lemon. Ready in 20 minutes, it's the finishing touch for ice cream, cheesecake, or crepes.

Kahlua smoothie blended with vanilla ice cream, coffee liqueur, and creme de cacao. The boozy after-dinner milkshake that drinks like dessert and a nightcap rolled into one.

Classic French creme patissiere made with egg yolks, sugar, milk, and vanilla. The essential pastry cream for tarts, eclairs, cream puffs, and fruit desserts.

Shrimp cheese pate with tiny Danish shrimp, soft cheese, sherry, and black pepper beaten until smooth. A no-cook Scandinavian-style appetizer spread ready in 15 minutes.

Mango brulee with a custard made from double cream, fromage frais, and egg yolks topped with caramelized demerara sugar. A lighter take on classic creme brulee.

Gooseberry burnt creams are a British dessert with tart gooseberry puree topped with whipped fromage blanc and double cream, finished with a crackable caramel sugar shell. A fruit-forward creme brulee.