Ice Cream Crepes with Caramel Sauce

1. 1

   Prepare the crepes.

2. 2

   To make the almond praline: In a small, heavy skillet over medium heat, heat the sugar until it melts.

3. 3

   Add the nuts, shake to coat, and cook until the syrup turns a light amber color.

4. 4

   Immediately pour onto a sheet of buttered aluminum foil; let cool.

5. 5

   Chop finely or pulverize in a blender or food processor.

6. 6

   To make the caramel sauce: In a small, heavy saucepan over medium heat, heat the sugar until it melts and turns a light amber color.

7. 7

   Carefully stir in the half-and-half, butter, and corn syrup.

8. 8

   Cook and stir until smooth and slightly thickened, about 2 minutes.

9. 9

   Place each crepe on a dessert plate.

10. 10

    Place 2 spoonfuls of the ice cream on each crepe and fold gently to cover.

11. 11

    Drizzle the caramel sauce over the crepes and sprinkle with nuts.

12. 12

    Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.