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 smoot
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
minute on each side or until golden. Repeat with remaining batter. Crepes m
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 cor 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 suga 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 an place seam side down
on chocolate sauce. Sprinkle with raspberries and garnish with mint. Serve
immediately.
Source from luhu.jp
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
minute on each side or until golden. Repeat with remaining batter. Crepes m
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 cor 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 suga 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 an place seam side down
on chocolate sauce. Sprinkle with raspberries and garnish with mint. Serve
immediately.
Source from luhu.jp