Espresso Crepes With Coffee Ice Cream And Dark Chocolate Sauce

1. 1

   In a small bowl whisk together the flour, sugar, espresso powder and salt.

2. 2

   In a blender combine the milk, water, melted butter, and eggs.

3. 3

   Pulse a few times to lightly blend.

4. 4

   Add the dry ingredients and blend until smooth.

5. 5

   Cover and chill-up to 1 hour.

6. 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. 7

   Pour 1/4 cup of the crepe batter into the pan.

8. 8

   Quickly tilt pan in all directions so batter covers pan with a thin coat.

9. 9

   cook for 30 to 35 seconds.

10. 10

    Carefully lift crepe with a spatula and turn.

11. 11

    Cook for an additional 30 seconds.

12. 12

    Place cooked crepe on a towel.

13. 13

    Repeat with remaining batter.

14. 14

    In a small saucepan over medium heat combine half-and-half and honey.

15. 15

    Cook for 3 minutes, stirring often.

16. 16

    Remove from heat and add the chopped chocolate.

17. 17

    Stir until melted and smooth.

18. 18

    Fold each crepe in half, fold in half again.

19. 19

    Place each crepe on a plate.

20. 20

    Top each with 1/2 cup of ice cream-drizzle on 4 teaspoons of chocolate sauce on each.

21. 21

    Top with chocolate curls and dust with espresso powder.

* Per serving · 4 servings · Values may vary.

No additional tips available.