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Espresso Crepes with Ice Cream and Dark Chocolate Sauce

Yield 8 servings
Since both the crepes and chocolate sauce can be made ahead, this is the simplest of desserts. If you make the sauce ahead, warm it just before serving.

Ingredients

  • 1/3 cup half-and-half
  • 2 tablespoons honey
  • 3 ounces semisweet chocolate, chopped
  • 8 Espresso Crepes
  • 2 cups low-fat coffee ice cream

Nutrition Information

  • calories 229
  • caloriesfromfat 28 %
  • fat 7.1 g
  • satfat 4 g
  • monofat 0.8 g
  • polyfat 0.2 g
  • protein 6.2 g
  • carbohydrate 25.5 g
  • fiber 0.8 g
  • cholesterol 45 mg
  • iron 0.6 mg
  • sodium 105 mg
  • calcium 93 mg

How to Make It

  1. Combine half-and-half and honey in a small saucepan over medium heat; cook 3 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Remove from heat. Add chocolate; stir until smooth.

  2. Fold each crepe in half; fold in half again. Place 1 crepe on each of 8 plates. Top each serving with 1/4 cup coffee ice cream; drizzle with 4 teaspoons sauce.