Espresso Crepes With Coffee Ice Cream And Dark Chocolate Sauce - cooking recipe

Ingredients

1 cup flour
2 teaspoons sugar
2 teaspoons espresso powder
1/4 teaspoon salt
1 cup milk
1/2 cup water
2 teaspoons butter, melted
2 large eggs
1/2 cup half-and-half
2 tablespoons honey
3 ounces semisweet chocolate, chopped
2 cups coffee ice cream
dark chocolate, curls
espresso powder

Preparation

In a small bowl whisk together the flour, sugar, espresso powder and salt.
In a blender combine the milk, water, melted butter, and eggs.
Pulse a few times to lightly blend.
Add the dry ingredients and blend until smooth.
Cover and chill-up to 1 hour.
Heat a non stick crepe pan or skillet over medium heat. (if using a skillet use a touch of butter to prevent sticking).
Pour 1/4 cup of the crepe batter into the pan.
Quickly tilt pan in all directions so batter covers pan with a thin coat.
cook for 30 to 35 seconds.
Carefully lift crepe with a spatula and turn.
Cook for an additional 30 seconds.
Place cooked crepe on a towel.
Repeat with remaining batter.
Makes 12 crepes.
In a small saucepan over medium heat combine half-and-half and honey.
Cook for 3 minutes, stirring often.
Remove from heat and add the chopped chocolate.
Stir until melted and smooth.
Fold each crepe in half, fold in half again.
Place each crepe on a plate.
Top each with 1/2 cup of ice cream-drizzle on 4 teaspoons of chocolate sauce on each.
Top with chocolate curls and dust with espresso powder.