How to Make It
Make the crepe batter, omitting the lemon, ricotta, and honey.
Warm a nonstick skillet over medium heat. Add ¼ cup of the crepe batter and swirl the skillet so the batter completely covers the bottom of the pan. Swirl the pan as the batter begins to set, then add ½ tablespoon nonpareils (round sprinkles) to the crepe.
Gently loosen the edge of the crepe with a spatula and, using your fingers and the spatula, flip the crepe. Continue to cook until cooked through, 1 to 2 minutes more. Transfer to a plate. Repeat with the remaining batter.
Fold each crepe in half, then in half again to form a triangle. Top each crepe with 1 scoop vanilla ice cream. Drizzle with hot fudge, and finish with a candle.