Espresso Crepes with Ice Cream and Dark Chocolate Sauce

1/3 cup half-and-half
2 tbsp. honey
3oz. semisweet chocolate, chopped
8 Espresso Crepes
2 cups coffee ice cream

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.

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 tsp. sauce.

8 servings