Espresso Crepes With Coffee Ice Cream and Dark Chocolate Sauce

Recipe by Diana Adcock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small bowl whisk together the flour, sugar, espresso powder and salt.
  • In a blender combine the milk, water, melted butter, and eggs.
  • Pulse a few times to lightly blend.
  • Add the dry ingredients and blend until smooth.
  • Cover and chill-up to 1 hour.
  • Heat a non stick crepe pan or skillet over medium heat. (if using a skillet use a touch of butter to prevent sticking).
  • Pour 1/4 cup of the crepe batter into the pan.
  • Quickly tilt pan in all directions so batter covers pan with a thin coat.
  • cook for 30 to 35 seconds.
  • Carefully lift crepe with a spatula and turn.
  • Cook for an additional 30 seconds.
  • Place cooked crepe on a towel.
  • Repeat with remaining batter.
  • Makes 12 crepes.
  • In a small saucepan over medium heat combine half-and-half and honey.
  • Cook for 3 minutes, stirring often.
  • Remove from heat and add the chopped chocolate.
  • Stir until melted and smooth.
  • Fold each crepe in half, fold in half again.
  • Place each crepe on a plate.
  • Top each with 1/2 cup of ice cream-drizzle on 4 teaspoons of chocolate sauce on each.
  • Top with chocolate curls and dust with espresso powder.
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