Name: Chocolate Raspberry Cream Crepes
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

In light of the profound reality of Jesus' full and uncompromised deity, His incarnation was the most profound possible humiliation. For Him to change in any way or to any degree, even temporarily by the divine decree of His Father, required descent. By definition, to forsake perfection requires taking on some form of imperfection. Yet without forsaking or in any way diminishing His perfect deity or His absolute holiness, in a way that is far beyond human comprehension, the Creator took on the form of the created. The Infinite became finite, the Sinless took sin upon Himself. The very heart of the gospel of redemption is that the Father “made Him who knew no sin to be sin on our behalf, so that we might become the righteousness of God in Him” (2 Cor. 5:21). Although that infinitely marvelous and cardinal gospel truth is impossible to understand it is necessary to believe.

John MacArthur

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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