Put leftover crepes to good use and turn them into crepe cones! Perfect for a sunny summer day, these cones are stuffed with strawberry ice cream, fresh strawberries, and whipped cream, and drizzled with a quick and easy Nutella sauce.
On Tuesday, I teased that something fun was coming up today and here we are: It’s #ToonFood day! A few of my fellow nerdy bloggers and I teamed up, and we are posting cartoon-themed posts today across all of our sites. You should click over and check out their recipes right now… I’ll wait.
Since I just did a Bob’s Burger’s recipe (Bacon Dutch Apple Baby for Two, you can’t even taste the baby), I thought I’d pick something from non-western animation for today’s post, so I made Fruits Basket Crepe Cones!
I was a little too old for the Saturday morning anime boom of the 2000’s, so I never got into Pokemon or Sailor Moon, but when I was in Jr. High, my dad, out of the blue, brought home the complete series of Fruits Basket.
I’m not sure if he was trying to get me and my sisters in touch with our Japanese roots or if one of his comic dealer buddies just gave him a really good deal on the set, but the why doesn’t matter. I was hooked. I watched the show a million and one times that summer, and it still holds a special place in my heart.
If you’ve never seen it, Fruits Basket* is a very charming anime about a high school girl who comes to live with a wealthy family under a mysterious curse that makes them turn into animals of the Chinese zodiac when they are hugged by a member of the opposite sex.
And yes, it’s just as delightfully silly as it sounds.
During one episode late in the series, some of the characters buy crepe cones from a food truck. I was so intrigued by the idea of them when I first watched the show and have been wanting to the dessert a try for ages. And since I just recently did a Crepes for Two post, this challenge seemed like kismet.
How are they? They are everything I hoped they would be! The lightly sweet crepes pair perfectly with the sweet summer strawberries and ice cream. And they hold up surprisingly well to being stuffed.
I was worried regular breakfast crepes would tear under the weight of all the fillings, but they’re well up to the task of containing all the drips and dribbles (somehow without becoming soggy!) that come with ice cream in summer. They even kept my hands clean as my ice cream slowly tuned into soup over the course of the photo shoot.
I foresee many a flavor crepe cone in my future, but I made this first batch with what I happened to have around, strawberries, whipped cream, Nutella, and strawberry ice cream. It’s a real winner of a combo, if I do say so myself.
If you happen to have a crepe or two left over from breakfast, I highly recommend turning them into your dessert!
- 1 tablespoon milk or cream
- 2 tablespoons Nutella
- 2 8-inch crepes
- 2 small scoops strawberry ice cream
- 1/4 cup thinly sliced strawberries
- 1/2 cup whipped cream or cream cheese whipped cream
- In a small microwave-safe bowl, microwave milk for 20 to 30 seconds until steaming hot. Stir in Nutella and continue stirring until Nutella is thin enough to drizzle.
- Spread whipped cream over 1/4 of your crepe. Add strawberry slices over the whipped cream, stopping at least an inch from the center of the crepe.
- Drizzle 1/4 of the Nutella mixture over them.
- Add one scoop of ice cream over your strawberries, near the edge of your crepe.
- Fold crepe in half, covering your ice cream and strawberries. Starting from the ice cream side, roll your crepe into a cone.
- Drizzle another quarter of the Nutella mixture over the top.
- Repeat with the second crepe and eat!
*This post contains affiliate links, which means I receive small commission if you make a purchase using one of the links. There is absolutely no additional cost to you and it helps keep the lights on around here/pay my student loans. 😉