| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Crepes, Chocolate | 7 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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