Ice Cream Crepes with Chocolate-Hazelnut Sauce
To keep the ice cream from melting while you prepare all 10 servings, place the filled crepes on a wax paper–lined baking sheet in the freezer. Once you have filled all the crepes, plate the crepes, drizzle with sauce, and sprinkle with hazelnuts. If you don’t need 10 servings, prepare what you need and store the remaining ingredients. Then, you can fill the additional crepes as needed.
Prep: 15 minutes
1⁄4 cup chocolate-hazelnut spread
1 tablespoon Frangelico (hazelnut-flavored liqueur)
11⁄2 teaspoons 1% low-fat milk
5 cups chocolate or coffee light ice cream
1 (5-ounce) package refrigerated prepared crepes
5 teaspoons chopped hazelnuts
1. Combine first 3 ingredients in a small bowl; stir with a whisk until smooth.
2. Spread 1⁄2 cup ice cream down center of each crepe. Fold sides of crepes over ice cream. Arrange crepes, seam sides down, on dessert plates.
3. Drizzle about 11⁄2 teaspoons sauce over each crepe; sprinkle each crepe with 1⁄2 teaspoon hazelnuts. Serve immediately. Yield: 10 servings (serving size: 1 crepe).
CALORIES 201; FAT 7g (sat 4.2g, mono 1.6g, poly 0.1g); PROTEIN 4.6g; CARB 28.2g; FIBER 1.5g; CHOL 25mg; IRON 0.4mg; SODIUM 98mg; CALC 70mg
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