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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