Update my dinner status, I'm making this tonight.
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2 chefs marked this as Try Soon
Servings: 7 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
FOR CREPES
WHITE CHOCOLATE SAUCE
RASPBERRY CREAM
Preparation
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.
