Zutaten für Espresso Crepes With Coffee Ice Cream And Dark Chocolate Sauce
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Zubereitung von Espresso Crepes With Coffee Ice Cream And Dark Chocolate Sauce
- In a medium bowl, whisk together the flour, sugar, espresso powder, and salt.
- In a blender, combine the milk, water, melted butter, and eggs. Blend until smooth.
- Gradually add the dry ingredients to the wet ingredients in the blender, blending until a smooth batter forms.
- Cover the batter and refrigerate for at least 30 minutes, or up to 1 hour.
- Heat a lightly oiled non-stick crepe pan or skillet over medium heat.
- Pour ¼ cup of batter onto the hot pan, tilting the pan to spread the batter evenly into a thin circle.
- Cook for 30-35 seconds, or until the edges begin to lift and the bottom is lightly browned.
- Carefully flip the crepe and cook for another 30 seconds.
- Transfer the cooked crepe to a plate or clean kitchen towel.
- Repeat steps 6-9 with the remaining batter to make 12 crepes.
- While the crepes cook, prepare the chocolate sauce: In a small saucepan over medium heat, combine the half-and-half and honey.
- Cook for 3 minutes, stirring frequently, until the honey is dissolved.
- Remove from heat and stir in the chopped dark chocolate until melted and smooth.
- Fold each crepe in half, then in half again to form a triangle or quarter.
- Place each crepe on a plate, top with ½ cup of coffee ice cream.
- Drizzle 4 teaspoons of chocolate sauce over the ice cream.
- Garnish with chocolate curls and a dusting of espresso powder, if desired.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
55g
Fat
42g
Carbs
10g
