Chocolate Raspberry Cream Crepeschocolate 1 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 1 white chocolate sauce: 6 oz white chocolate baking bar 5 tablespoon whipping cream 2 tablespoon light corn syrup 1 1/2 tablespoon raspberry liqueur 1/2 teaspoon pure vanilla extract 1 for raspberry cream: 1 cup whipping cream 1 tablespoon raspberry liqueur 1 tablespoon sugar 2 pint fresh raspberries 1 fresh mint sprigs -- for 1 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. Recipe By : |
