Espresso Crepes with Ice Cream and Dark Chocolate Sauce

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.

                                                        Source : myrecipes.com