1/2 c. whipping cream
1 tbsp. Kahlua
1 qt. coffee flavored ice cream
10 chocolate dessert crepes
Sliced almonds, toasted

Beat whipping cream until foamy. Add Kahlua, beating until stiff peaks form. Set aside. Refrigerate until used. Spoon about 1/3 cup ice cream down the center of each crepe. Fold right and left, placing seam side up on the plate. Top each crepe with dollop of whipped cream. Sprinkle with almonds.