Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For Crepes:
3 Eggs
1/4 c Sugar
1 c Flour
1 c Whole Milk
1 tb Fine Quality Cocoa Powder
1 tb Butter -- melted
1 tb Pure Vanilla Extract
White Chocolate Sauce:
6 oz White Chocolate Baking Bar
5 tb Whipping Cream
2 tb Light Corn Syrup
1 1/2 tb Raspberry Liqueur
1/2 ts Pure Vanilla Extract
For Raspberry Cream:
1 c Whipping Cream
1 tb Raspberry Liqueur
1 tb Sugar
2 pt 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.
