Hands-On Time
15 Mins
Total Time
1 Hour
Yield
Makes 13 crepes

How to Make It

Step 1

Make the crepe batter, omitting the lemon, ricotta, and honey.

Step 2

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. Cook 2-3 minutes.

Step 3

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.

Step 4

In a large bowl, stir together the whipped cream and the mint extract. Fold in the chocolate chips.

Step 5

Spread the whipped cream on half of each crepe, then fold in half, and in half again to form a triangle.

Step 6

Drizzle hot fudge over each crepe. Sprinkle on the crushed cookies, and garnish with a mint leaf.

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Ratings & Reviews

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