Mini Chocolate-Dipped Crêpe Dessert Tacos
  • 4 crêpes, store-bought or homemade
  • 3 cups vanilla ice cream
  • 8 oz dark chocolate for dipping
Toppings (adjust amount as needed):
  • sprinkles
  • macadamia nuts
  • white chocolate curls
  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Using a cookie cutter, punch out circular shapes from the crêpes. Drape two of the small crêpes over a bar in the rack of your oven. The heat will bend the crêpes around the bar into a taco-shape. After a minute or two, remove the crêpes with a pair of tongs. Do not allow the crêpes to burn in the oven. Repeat with remaining crêpes.
  3. Place the browned crêpes in a container and into the freezer for about 15 minutes. While allowing the crêpes to cool, gather and prepare your toppings. Crush the macadamia nuts with a rolling pin and set aside. Melt the chocolate in a saucepan over low heat.
  4. When ready to add the toppings, remove the crêpes and ice cream from the freezer. Using a small spoon, scoop a little ice cream into a taco-shell. Dip the taco in the melted chocolate or drizzle the chocolate over the taco with a spoon. Immediately add the toppings. Place the finished crêpe tacos on a baking sheet and back into the freezer until ready to serve.
  5. Enjoy!
Recipe by That Oven Feelin' at