Chocolate Raspberry Cream Crepes Recipe
Yield: 7 ServingsRecipe by luhu.jp
Ingredients:
For Crepes:,
3: Eggs,
1/4 cup: Sugar,
1 cup: Flour,
1 cup: Whole Milk,
1 tbsp: Fine Quality Cocoa Powder,
1 tbsp: Butter, melted
1 tbsp: Pure Vanilla Extract,
White Chocolate Sauce:,
6 ounce: White Chocolate Baking Bar,
5 tbsp: Whipping Cream,
2 tbsp: Light Corn Syrup,
1 1/2 tbsp: Raspberry Liqueur,
1/2 tsp: Pure Vanilla Extract,
For Raspberry Cream:,
1 cup: Whipping Cream,
1 tbsp: Raspberry Liqueur,
1 tbsp: Sugar,
2 pint: 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.
Recipe By :
Source from luhu.jp
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 :
Source from luhu.jp