Best Espresso Crepes With Coffee Ice Cream And Dark Chocolate Sauce Recipes

ESPRESSO BARS

Steps:

• Dissolve espresso powder in water; set aside.
• In mixing bowl, cream together butter and sugar.
• Add eggs, espresso mixture and vanilla; beat just until blended.
• Sift together flour and cocoa; stir.
• Spread batter in greased 9-inch square baking pan.
• Bake in 350°F oven for 20 to 25 minutes or until tester comes out clean (don't over bake) Let cool.
• FROSTING: With electric mixer, beat together cream cheese, butter, espresso powder and vanilla until smooth.
• Gradually beat in enough icing sugar to give spreading consistency.
• Spread over cooled base.
• Dust top lightly with cocoa through a small sieve.
• (May be wrapped airtight and stored up to 1 day or frozen).
• Cut into bars.

CRêPES WITH ICE CREAM AND CHOCOLATE SAUCE

Steps:

• Place the eggs in a blender and pulse a few times to break them up. Add the milk, oil, flour, and salt and blend until smooth.
• Heat a small (8- or 9-inch) nonstick sauté pan over medium-high heat. Place a small amount of oil on a paper towel and rub it over the surface of the pan. Pour in 1/4 cup of the crêpe batter and quickly swirl the pan around until it covers the entire bottom of the pan. Cook for 2 minutes, or until the crêpe is set in the center. Loosen the edges with a spatula and turn the crêpe over. Cook for 1 minute, or until very lightly browned, and remove from the pan. Repeat the process with the remaining batter, oiling the pan before cooking each crêpe.
• Place the chocolate chips, cream, and sugar in a small saucepan and cook over low heat, stirring frequently, for 5 minutes, or until the chocolate is melted and the sugar is dissolved. Remove from the heat and serve warm.
• Fold the crêpes in quarters and arrange three in the center of each plate. Top with a scoop of vanilla ice cream and spoon the chocolate sauce on top.
• Food for Thought
• Okay, admittedly there is nothing low-cal about this recipe, but all is not lost. Crêpes are only about 95 calories each. So if you skip the chocolate sauce and go for fresh strawberries, you could save a lot of calories and still have a luscious dessert.

CHOCOLATE ESPRESSO SAUCE

Steps:

• Combine espresso powder, 1/3 cup water, and corn syrup in a small heavy saucepan, and bring it to a boil, stirring.
• Remove from heat and stir in vanilla and chocolate, stirring until chocolate is melted and sauce is smooth.

DARK CHOCOLATE ESPRESSO SUNDAE

Steps:

• Add the chocolate to a heatproof bowl. Pour over the hot espresso and let sit for 1 minute. Stir until completely smooth.
• Scoop the gelato into bowls, pour over the espresso ganache and top with the chocolate covered espresso beans. Add the biscotti and enjoy.

ESPRESSO CREPES WITH COFFEE ICE CREAM AND DARK CHOCOLATE SAUCE

Steps:

• 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.