Chocolate raspberry cream crepes

 
                      CHOCOLATE RASPBERRY CREAM CREPES
 
 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.
   
   Recipe By     :
  
 
 
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