Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Desserts And Sweets
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
