Chocolate Raspberry Cream Crepes
CDKitchen https://www.cdkitchen.com
Serves/Makes: 14 | Ready In: 30-60 minutes
Ingredients:
***Crepes***
3 eggs
1/4 cup sugar
1 cup flour
1 cup whole milk
1 tablespoon fine quality cocoa powder
1 tablespoon butter, melted
1 tablespoon pure vanilla extract
***White Chocolate Sauce***
6 ounces white chocolate baking bar
5 tablespoons whipping cream
2 tablespoons light corn syrup
1 1/2 tablespoon raspberry liqueur
1/2 teaspoon pure vanilla extract
***Raspberry Cream***
1 cup whipping cream
1 tablespoon raspberry liqueur
1 tablespoon sugar
2 pints 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 medium-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.
For 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.
For 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 Location: https://www.cdkitchen.com/recipes/recs/36/Chocolate_Raspberry_Cream_Crep60267.shtml
Recipe ID: 25538
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