Chocolate Raspberry Cream Crepes
Author/Submitted by: Servings: 7 Categories:
Chocolate
/
Crepes
/
Desserts
Ingredients:
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
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 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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