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Add a photoServings: 7
Ingredients
- 3 x Large eggs
- 1/4 c. Sugar
- 1 c. Flour
- 1 c. Whole Lowfat milk
- 1 Tbsp. Fine Quality Cocoa Pwdr
- 1 Tbsp. Butter -- melted
- 1 Tbsp. Pure Vanilla Extract
- 6 ounce White Chocolate Baking Bar
- 5 Tbsp. Whipping Cream
- 2 Tbsp. Light Corn Syrup
- 1 1/2 Tbsp. Raspberry Liqueur
- 1/2 tsp Pure Vanilla Extract
- 1 c. Whipping Cream
- 1 Tbsp. Raspberry Liqueur
- 1 Tbsp. Sugar
- 2 pt Fresh Raspberries Fresh Mint Sprigs -- for Garnish
Directions
- Blend all ingredients for crepes in a blender or possibly food processor till smooth.
- Heat 6-inch non-stick skillet pan over med-high heat; coat with vegetable spray. Pour 2-3 Tbsp. of batter in pan; swirling to create crepe. Cook 1 minute on each side or possibly till golden brown. Repeat with remaining batter. Crepes may be stacked and freeze well.
- Makes 14 crepes. Preparation of sauce:Gently heat chocolate over low heat; stirring at intervals. Set aside.
- Place cream in small saucepan; bring to boil. Add in corn syrup, stirring till blended. Gradually add in cream mix to melted chocolate, stirring till smooth. Stir in liqueur and vanilla. Keep hot.
- Yield: 1 c..
- Preparation of raspberry cream: Whip the cream, raspberry liqueur and sugar to create soft peaks. Mix in 1/4 of raspberries. To serve: spoon some chocolate sauce over center of each dessert plate. Spoon a generous 2 Tbsp. 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 7 servings | |
| Calories 487 | |
| Calories from Fat 218 | 45% |
| Total Fat 24.68g | 31% |
| Saturated Fat 14.11g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 109mg | 5% |
| Potassium 338mg | 10% |
| Total Carbs 57.73g | 15% |
| Dietary Fiber 6.2g | 21% |
| Sugars 33.57g | 22% |
| Protein 8.96g | 14% |
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