Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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.

Cynthia Nims
Recipe by Cooking Light June 2006

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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

229 calories; calories from fat 28%; fat 7.1g; saturated fat 4g; mono fat 0.8g; poly fat 0.2g; protein 6.2g; carbohydrates 25.5g; fiber 0.8g; cholesterol 45mg; iron 0.6mg; sodium 105mg; calcium 93mg.
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