ESPRESSO A LA MODE RECIPES

Steps:

• Blend flour, water, milk, eggs, 4 teaspoons vegetable oil, salt, and sugar together in a mixing bowl using an electric mixer until smooth. Cover and refrigerate for 1 hour.
• Heat a crepe pan or skillet over medium heat. Brush with remaining 1 teaspoon oil. Stir batter well before pouring about 5 tablespoons into the heated pan to form a very thin coat. Cook crepe until set and bubbles start to appear on the surface, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer crepe onto waxed paper. Repeat with remaining batter, being careful not to stack crepes until completely cooled.
• Heat a saucepan over medium-high heat. Pour in orange juice and sugar. Bring to a boil; add mangoes, cinnamon, and vanilla extract. Return to a boil and cook for 2 minutes; set aside to cool.
• Lay crepes on a flat, clean surface. Add mango filling to each and roll like a cigar. Place on a dessert plate; top with vanilla ice cream and chocolate syrup.

Steps:

• In a chilled large bowl combine ice cream and 1/2 cup peppermint candies. Stir with a wooden spoon just until combined. Cover and freeze about 8 hours or until firm.
• In a small saucepan cook and stir butter and unsweetened chocolate over low heat until melted. Cool.
• In a medium bowl stir together flour, cocoa powder, baking powder, baking soda, and salt. Make a well in the center of flour mixture. In a small bowl combine eggs, sugar, half-and-half, vanilla, espresso powder (if desired), and melted chocolate mixture. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
• Preheat a 7 1/2-inch round waffle baker; lightly coat surface with cooking spray. Spoon a scant 1/2 cup batter onto grids of preheated waffle baker. Close lid quickly; do not open until done. Bake about 1 minute or until waffles are cooked through. (Waffles will not be crisp; do not overcook). When done, use a fork to lift waffle off grid. Cool on a wire rack. Repeat with the remaining batter.
• Separate waffles into quarters. Serve waffle sections and ice cream in dessert bowls. Drizzle with ice cream topping and, if desired, sprinkle with additional peppermint candies.