Chocolate raspberry cream crepes
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| For Crepes: | ||
| 3 | Eggs | |
| ¼ | cup | Sugar |
| 1 | cup | Flour |
| 1 | cup | Whole Milk |
| 1 | tablespoon | Fine Quality Cocoa Powder |
| 1 | tablespoon | Butter -- melted |
| 1 | tablespoon | Pure Vanilla Extract |
| White Chocolate Sauce: | ||
| 6 | ounces | White Chocolate Baking Bar |
| 5 | tablespoons | Whipping Cream |
| 2 | tablespoons | Light Corn Syrup |
| 1½ | tablespoon | Raspberry Liqueur |
| ½ | teaspoon | Pure Vanilla Extract |
| For Raspberry Cream: | ||
| 1 | cup | Whipping Cream |
| 1 | tablespoon | Raspberry Liqueur |
| 1 | tablespoon | Sugar |
| 2 | pints | Fresh Raspberries |
| Fresh Mint Sprigs -- for | ||
| Garnish | ||
Directions
Blend all ingredients for crepes in a blender or food processor until smooth.
Heat 6-inch non-stick skillet pan over med-high heat; coat with vegetable spray. Pour 2-3 tablespoons of batter in pan; swirling to form crepe. Cook 1 minute on each side or until golden. Repeat with remaining batter. Crepes may be stacked and freeze well. Makes 14 crepes. Preparation of sauce: Gently melt chocolate over low heat; stirring at intervals. Set aside. Place cream in small saucepan; bring to boil. Add corn syrup, stirring until blended. Gradually add cream mixture to melted chocolate, stirring until smooth. Stir in liqueur and vanilla. Keep warm. Yield: 1 cup. Preparation of raspberry cream: Whip the cream, raspberry liqueur and sugar to form soft peaks. Fold in ¼ of raspberries. To serve: spoon some chocolate sauce over center of each dessert plate. Spoon a generous 2 tablespoons raspberry cream down center of each crepe. Fold 2 sides over and place seam side down on chocolate sauce. Sprinkle with raspberries and garnish with mint. Serve immediately.
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