Espresso Crepes With Coffee Ice Cream And Dark Chocolate Sauce

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 cup flour
• 2 teaspoons sugar
• 2 teaspoons espresso powder
• 1/4 teaspoon salt
• 1 cup milk
• 1/2 cup water
• 2 teaspoons butter, melted
• 2 large eggs
• 1/2 cup half-and-half
• 2 tablespoons honey
• 3 ounces semisweet chocolate, chopped
• 2 cups coffee ice cream
• dark chocolate, curls
• espresso powder

Recipe

• 1 in a small bowl whisk together the flour, sugar, espresso powder and salt.
• 2 in a blender combine the milk, water, melted butter, and eggs.
• 3 pulse a few times to lightly blend.
• 4 add the dry ingredients and blend until smooth.
• 5 cover and chill-up to 1 hour.
• 6 heat a non stick crepe pan or skillet over medium heat. (if using a skillet use a touch of butter to prevent sticking).
• 7 pour 1/4 cup of the crepe batter into the pan.
• 8 quickly tilt pan in all directions so batter covers pan with a thin coat.
• 9 cook for 30 to 35 seconds.
• 10 carefully lift crepe with a spatula and turn.
• 11 cook for an additional 30 seconds.
• 12 place cooked crepe on a towel.
• 13 repeat with remaining batter.
• 14 makes 12 crepes.
• 15 in a small saucepan over medium heat combine half-and-half and honey.
• 16 cook for 3 minutes, stirring often.
• 17 remove from heat and add the chopped chocolate.
• 18 stir until melted and smooth.
• 19 fold each crepe in half, fold in half again.
• 20 place each crepe on a plate.
• 21 top each with 1/2 cup of ice cream-drizzle on 4 teaspoons of chocolate sauce on each.
• 22 top with chocolate curls and dust with espresso powder.