Espresso Crepes with Ice Cream and Dark Chocolate Sauce

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.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 229
  • Calories from fat: 28%
  • Fat: 7.1g
  • Saturated fat: 4g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 6.2g
  • Carbohydrate: 25.5g
  • Fiber: 0.8g
  • Cholesterol: 45mg
  • Iron: 0.6mg
  • Sodium: 105mg
  • Calcium: 93mg

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

Preparation

  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.
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