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. Cook 2-3 minutes.
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.
In a large bowl, stir together the whipped cream and the mint extract. Fold in the chocolate chips.
Spread the whipped cream on half of each crepe, then fold in half, and in half again to form a triangle.
Drizzle hot fudge over each crepe. Sprinkle on the crushed cookies, and garnish with a mint leaf.