Blend all ingredients for crepes in a blender or food processor until smoot 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 minute on each side or until golden. Repeat with remaining batter. Crepes m 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 cor 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 suga to form soft peaks. Fold in ¼ 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 an place seam side down on chocolate sauce. Sprinkle with raspberries and garnish with mint. Serve immediately.
Your Chocolate Raspberry Cream Crepes* is ready. Happy cooking!
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