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Chocolate Raspberry Cream Crepes
Chocolate Raspberry Cream Crepes
Ingredients| Crepes 3 eggs 1/4 cup granulated 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 1 (6 ounce) 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 Raspberry Cream 1 cup whipping cream 1 tablespoon raspberry liqueur 1 tablespoon granulated sugar 2 pints fresh raspberries, divided |
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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 medium-high heat; coat with vegetable spray. Pour 2 to 3 tablespoons of batter into pan; swirling to form crepe. Cook minute on each side or until golden. Repeat with remaining batter. Crepes m be stacked and freeze well. Makes 14 crepes.
White Chocolate 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 extract. Keep warm.
Yield: 1 cup.
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 an place seam side down on chocolate sauce. Sprinkle with raspberries and garnish with mint. Serve immediately.
Yield: 7 servings
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