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Chocolate Raspberry Cream Crepes

Author/Submitted by:
Servings: 7
Categories: Chocolate / Crepes / Desserts

    For Crepes:
3    Eggs
1/4  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
1 1/2  Tablespoons  Raspberry Liqueur
1/2  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

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 1/4 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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