Chocolate raspberry cream crepes

 
                     Chocolate Raspberry Cream Crepes*
 
 Recipe By     : 
 Serving Size  : 7    Preparation Time :0:00
 Categories    : Desserts And Sweets
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         For 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  Tablespoons   Raspberry Liqueur
      1/2  Teaspoon      Pure Vanilla Extract
                         For Raspberry Cream:
    1      Cup           Whipping Cream
    1      Tablespoon    Raspberry Liqueur
    1      Tablespoon    Sugar
    2      Pints         Fresh Raspberries
                         Fresh Mint Sprigs -- for garnish
 
 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.
 
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