Ice Cream Crepes with Caramel Sauce

• Six 6- or 7-inch dessert crepes
• 1/2 cup sugar
• 1/3 cup half and half
• 2 tablespoons unsalted butter
• 1 tablespoon light corn syrup
• 1 Pint coffee or vanilla bean ice cream or frozen yogurt
• 3 tablespoons pecans or walnuts, toasted (see Note), or Almond Praline
• 1/3 cup granulated sugar
• 1/3 cup chopped almonds

1. Prepare the crepes.
2. To make the almond praline: In a small, heavy skillet over medium heat, heat the sugar until it melts.
3. Add the nuts, shake to coat, and cook until the syrup turns a light amber color.
4. Immediately pour onto a sheet of buttered aluminum foil; let cool.
5. Chop finely or pulverize in a blender or food processor.
6. To make the caramel sauce: In a small, heavy saucepan over medium heat, heat the sugar until it melts and turns a light amber color.
7. Carefully stir in the half-and-half, butter, and corn syrup.
8. Cook and stir until smooth and slightly thickened, about 2 minutes.
9. Place each crepe on a dessert plate.
10. Place 2 spoonfuls of the ice cream on each crepe and fold gently to cover.
11. Drizzle the caramel sauce over the crepes and sprinkle with nuts.
12. Serve at once.

crepes, sugar, unsalted butter, light corn syrup, coffee, pecans, sugar, almonds

Taken from www.cookstr.com/recipes/ice-cream-crecircpes-with-caramel-sauce (may not work)