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Categories:
flour sugar Espresso powder salt milk water butter eggs honey semisweet chocolate coffee ice cream dark chocolate Espresso powder
Viewed: 26 - Published at: 4 years agoIngredients
- 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
Method
- 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.