Recipe - Chocolate Raspberry Cream Crepes

For Crepes:
3 Eggs
One fourth 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 ounce White Chocolate Baking Bar
5 tablespoon Whipping Cream
2 tablespoon Light Corn Syrup
1 One half tablespoon Raspberry Liqueur
One half teaspoon Pure Vanilla Extract
For Raspberry Cream:
1 cup Whipping Cream
1 tablespoon Raspberry Liqueur
1 tablespoon Sugar
2 pt Fresh Raspberries
Fresh Mint Sprigs for
Garnish

Blend all ingredients for crepes in a blender or food processor until
smooth.

Heat 6inch nonstick skillet pan over medhigh heat; coat with vegetable
spray. Pour 23 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 One fourth 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