Side Pannel
Chocolate Raspberry Cream Crepes
Chocolate Raspberry Cream Crepes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chocolate
Ingredients List
- 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
Directions
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.
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.
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