• Prep Time:
  • Cooking Time:
  • Serves: 7 Servings

Chocolate Raspberry Cream Crepes

  • Recipe Submitted by on

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


Blend all ingredients for crepes in a blender or food processor until

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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