I'll admit that I was a little horrified the first time my daughter told me that she had ice cream for breakfast. She had come home from a sleepover birthday party at a friend's house, and when I asked what they had for breakfast, she replied, "ice cream cake," a little too matter-of-factly, for my liking.
So I let her do the very same thing the morning after her 11th birthday party sleepover. I let her have these Birthday Cake Batter Crepes for her birthday breakfast. And I even put ice cream into them because, well, it was her birthday and life is short!
And given that the mother, who let the kids have ice cream cake for breakfast, was a Dietitian, I felt pretty justified! These Birthday Crepes taste like birthday cake, filled with ice cream and topped with whipped frosting and loads of rainbow sprinkles. They are the perfect birthday party sleepover breakfast for kids or a birthday breakfast idea for anyone that really wants to PARTY on their birthday- it even makes a great dessert! If you're looking for birthday breakfast ideas, this is the ultimate birthday breakfast! My daughter requests this every year!
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Sometimes you just gotta eat ice cream for breakfast, especially when it's your birthday!
🥘 Ingredient Notes
Cake and ice cream are simply a match made in heaven. That's why I made cake batter flavored crepes, put ice cream inside them, covered them with lots of sprinkles, and even used whipped buttercream icing instead of whipped cream. I figured if you are going to go for it, then go all the way!
- Pastry flour. I use ½ pastry flour in this recipe because it is a low-protein flour designed to make pastries lighter and more delicate than those made with all-purpose flour
- Milk. I use 1% milk or whatever I have on hand. If I'm making this for my daughter, I use lactose-free.
- Orange juice. You only need a little orange juice for this recipe, and I usually have oranges, so I use freshly squeezed (about ½ an orange).
- Cake batter extract/flavor (affiliate link). I use LorAnn's concentrated cake batter extract that come in a package of 2, which I find at my local craft/cake decorating store. If you use this you only need to use one of the little bottles (1 tsp). But if you use an extract that's not concentrated, you'll need 2-3 tsps. * I could not find the ones I use online, so the link is for the non-concentrated version.
- Ice cream. Ice cream isn't your typical crepe filling, but it's the BEST filling for these cake batter crepes. And therefore, I use the best ice cream. Chapman's ice cream happens to be my favorite (this post is NOT sponsored by Chapman's), but if you can't get Chapman's (it's Canadian), then use a high-quality vanilla ice cream with natural ingredients.
- Buttercream frosting. I used store-bought - Betty Crocker Whipped Vanilla Frosting, but you could use any flavor or homemade frosting.
- Sprinkles. You can use any sprinkles you like. I usually use some type of rainbow sprinkles.
*See recipe card for full list of ingredients and quantities
📖 Variations
- Ice cream: You could use any brand or flavor of ice cream you want - the possibilities are endless! I use lactose-free when I make it for my daughter.
- Frosting: use store-bought (I use Duncan Hines or Betty Crocker whipped icing) or use homemade: Whipped Cream Buttercream Frosting Chocolate Frosting (without butter), or EASY Stabilized Whipped Cream Icing (with piping gel)
- Dairy-free or Lactose-free: replace milk with lactose-free milk, soy, or almond milk, and regular ice cream with lactose-free or non-dairy ice cream. You could also use a dairy-free frosting. *Note: I found that the lactose-free ice cream melted faster.
As far as breakfast crepes go, ice cream filling is a dream come true- especially for a summer birthday breakfast!
🎥 Video
If you have never made a crepe before, then WATCH THIS VIDEO!
🔪 How to Make Birthday Cake Crepes with Ice Cream
- Step 1: Combine flours, egg whites, milk, orange juice, cake batter extract, and oil in a blender or food processor.
- Step 2: Blend until smooth. Allow crepe batter to rest for 5-10 minutes.
- Step 3: Spray an 8-inch nonstick skillet lightly with cooking spray. Heat over medium-high heat until hot. Remove skillet from heat and pour ¼ cup batter into skillet, tilting skillet in all directions to evenly cover with batter. Cook until edges start to brown and batter sets in center ( about 30 seconds - 1 minute). *See video If you have never made a crepe before then WATCH THIS VIDEO! *The trick to cooking crepes is that you need to use a hot pan, and turn the pan (like you would for an omelette) and move the liquid until it spreads over the entire pan.
- Step 4: Using a thin spatula, carefully lift edges of crepe.
- Step 5: Flip with spatula. Cook for another 30 seconds - 1 minute or until crepe is lightly browned. Remove crepe to plate to cool. Repeat with remaining batter to make 10 crepes, stacking each between sheets of parchment or wax paper
- Step 6: Assemby: Lay cooled crepe flat on a plate. Prepare frosting by fitting a pastry bag with a 1M tip and filling the bag with frosting.
- Step 7: Add 3 scoops of ice cream to the middle of the crepe
- Step 8: Fold over one side of the crepe lengthwise towards the middle, over the ice cream. AND... if you're not sure how to fold a crepe then CLICK HERE to see how to fold a crepe and variations on folding crepes.
- Step 9: Fold over the other side lengthwise towards the middle to cover the ice cream.
- Step 10: Pipe buttercream or whipped cream on top of crepe, add sprinkles, then add candles.
Expert Tips
- Use both flours for optimal texture. Combining pastry flour with all-purpose flour gives the crepes a tender texture while still providing enough structure to hold the filling.
- Always preheat your pan thoroughly. A hot, non-stick skillet is essential for preventing sticking and getting that golden, delicate crepe edge.
- Let the batter rest before cooking. Allowing the batter to sit for 5-10 minutes helps the flour fully hydrate and reduces bubbles, resulting in smoother, more pliable crepes.
- Measure the batter for consistent crepes. Using a ¼ cup measuring cup ensures even-sized crepes, which helps with uniform cooking and easier folding during assembly.
- Go for high-quality ice cream. Since ice cream is the star filling, using a premium or real-ingredient brand (like Chapman's or similar) enhances flavor and texture.
- Keep components cold before assembly. Cool your crepes completely and keep ice cream frozen until just before assembling to minimize melting and mess.
- Pipe frosting just before serving. Whipped frosting is easiest to pipe when slightly chilled. For best presentation, pipe it on just before serving so it holds its shape and doesn't melt into the crepe.
- Customize with fun toppings. Add extra sprinkles, mini candies, or even sparkler candles for a festive birthday breakfast or dessert experience.
- Make it interactive. Let kids (or guests) build their own with a crepe bar-offering different ice cream flavors, toppings, and frostings makes it a fun party activity.
I only wish I had this for my birthday when I was a kid! Whether or not the ice cream cake for breakfast story is even true is inconsequential because I was just looking for an excuse anyway. And since I tend to live vicariously through my kids...ice cream for breakfast it is.
🍽Equipment
You can use any non-stick frying pan for this recipe. However, if you want the crepes the size you see, use an 8 inch non-stick frying pan (affiliate link), as that is what I used. You will also need a blender (affiliate link) or a food processer (affiliate link) * I prefer to use a blender, as the batter is somewhat runny.
You'll also need a pastry bag and a 1M frosting tip to pipe frosting onto crepe.
🌡️Storage
The crepes can be stored in the fridge for up to 3 days, in a sealed airtight container, so they can also be made ahead. Store the ice cream separately in the freezer. Store opened containers of frosting in the fridge (separately) as well.
These crepes freeze well for up to 3 months. Lay them flat in a sealed container or Ziplock freezer bag, with parchment paper in between each crepe.
👪 Serving Size
This recipe makes 10 crepes. You can also cut this recipe in half, double, or triple it by adjusting the serving size on the recipe card. Just click on the serving size and select the number of servings you'd like, then the quantities will adjust accordingly.
❔ Recipe FAQs
The crepes should be cooled before adding ice cream to prevent melting. If serving later, assemble just before serving or let guests build their own. If you are using a warm filling, you can warm the crepes.
If you can't find cake batter extract, "Princess Cake and Cookie Emulsion" is a great substitute! You can substitute it with a combination of vanilla extract and a drop of almond extract. However, the flavor won't be quite as strong or "cake-like."
Work quickly and keep your crepes, frosting, and ice cream cold. If assembling a large batch, freeze each one for a few minutes after assembly to help them hold. You can also scoop your ice cream onto a parchment-covered small sheet pan and set it in the freezer until you're ready to serve.
Absolutely! You can make the crepes up to 3 days in advance and store them in an airtight container in the fridge, separated by parchment or wax paper. This makes assembly quicker on the day of serving.
So, if you are looking for birthday breakfast ideas and really want to P-A-R-T-A-Y on your birthday and/or make your kids' birthday breakfast dreams come true, make them these Birthday breakfast crepes. These Birthday Cake & Ice Cream Crepes are ideal for a kids' sleepover birthday party, but they are really perfect for any birthday breakfast celebration!
And for even more birthday party fun food, try my No Bake Birthday Cake Cheesecake (with Oreo Crust)
📋More Birthday Breakfasts
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📋 Birthday Cake Crepes (with Ice Cream) Recipe
Equipment
Ingredients
Crepes:
- ½ cup cake and pastry flour
- ½ cup all purpose flour
- 4 egg whites can substitute 2 whole eggs
- 1-¼ cups low-fat milk
- 2 tablespoon orange juice
- 1 teaspoon cake batter extract/flavouring
- 1 tablespoon vegetable oil
Filling:
- 5 cups vanilla ice cream *approximately, depending on how big your scoops are * I use Chapman's ice cream
Garnish
- 2.5 cups whipped buttercream icing (pictured) or whipped cream * I used Betty Crocker whipped vanilla buttercream
- rainbow spinkles
- birthday candles
Instructions
Crepes (see video "how to cook a crepe" in NOTES)
- Combine flours, egg whites, milk, orange juice, cake batter extract and oil in a blender or food processor. Blend until smooth. Allow crepe batter to rest for 5-10 minutes.½ cup cake and pastry flour, ½ cup all purpose flour, 4 egg whites, 1-¼ cups low-fat milk, 2 tablespoon orange juice, 1 teaspoon cake batter extract/flavouring, 1 tablespoon vegetable oil
- Spray an 8-inch nonstick skillet lightly with cooking spray. Heat over medium-high heat until hot. Remove skillet from heat and pour ¼ cup batter into skillet, tilting skillet in all directions to evenly cover with batter (see video in NOTES).
- Cook until edges start to brown and batter sets in center ( about 30 seconds - 1 minute). Carefully lift edges of crepe and flip with spatula. Cook for another 30 seconds - 1 minute or until crepe is lightly browned.
- Remove crepe to plate to cool. Repeat with remaining batter to make 10 crepes, stacking each between sheets of parchment or wax paper
Assembly
- Lay crepe flat and prepare icing
- Add 3 scoops of ice cream to the middle of the crepe5 cups vanilla ice cream
- Fold over one side
- Fold over the other side
- Pipe buttercream or whipped cream, add sprinkles, then add candles.2.5 cups whipped buttercream icing (pictured) or whipped cream, birthday candles, rainbow spinkles
Notes
- The crepes can be stored in the fridge for up to 3 days, in a sealed airtight container, so they can also be made ahead. Store the ice cream separately in the freezer. Store opened frosting in the fridge (separately) as well.
- This recipe freezes well for up to 3 months. Lay them flat in a sealed container or Ziplock freezer bag, with parchment paper in between each crepe.
Expert Tips
- Use both flours for optimal texture. Combining pastry flour with all-purpose flour gives the crepes a tender texture while still providing enough structure to hold the filling.
- Always preheat your pan thoroughly. A hot, non-stick skillet is essential for preventing sticking and getting that golden, delicate crepe edge.
- Let the batter rest before cooking. Allowing the batter to sit for 5-10 minutes helps the flour fully hydrate and reduces bubbles, resulting in smoother, more pliable crepes.
- Measure the batter for consistent crepes. Using a ¼ cup measuring cup ensures even-sized crepes, which helps with uniform cooking and easier folding during assembly.
- Go for high-quality ice cream. Since ice cream is the star filling, using a premium or real-ingredient brand (like Chapman's or similar) enhances flavor and texture.
- Keep components cold before assembly. Cool your crepes completely and keep ice cream frozen until just before assembling to minimize melting and mess.
- Pipe frosting just before serving. Whipped frosting is easiest to pipe when slightly chilled. For best presentation, pipe it on just before serving so it holds its shape and doesn't melt into the crepe.
- Customize with fun toppings. Add extra sprinkles, mini candies, or even sparkler candles for a festive birthday breakfast or dessert experience.
- Make it interactive. Let kids (or guests) build their own with a crepe bar-offering different ice cream flavors, toppings, and frostings makes it a fun party activity
Terri Gilson
EVERY SINGLE YEAR on my kids' birthdays, (since I created this recipe) this is what they ask for! If this isn't testament to how good it is, I'm not sure what is!