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Adapted from Bon Appetite, May 2001

Crêpes, at room temperature (see recipe)
Purchased dulce de leche or pralines and cream ice cream
Purchased chocolate sauce, warmed
Toasted slivered almonds
Whipped cream

Fold each crêpe in half, then fold in half again forming a triangle. Place 2 folded crêpes on each plate. Top each crêpe with 1 scoop of ice cream. Drizzle with warm chocolate sauce. Top with almonds and whipped cream. Serve!