*  Exported from  MasterCook II  *

                    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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