Chocolate Raspberry Cream Crepes

Chocolate Raspberry Cream Crepes

Ready in 45 minutes

Crepes Suzette was a dish was created out of a mistake made by a fourteen year-old assistant waiter Henri Carpentier in 1895 at the Maitre at Monte Carlo's Caf de Paris. He was making a dessert for the Prince of Wales, the future King Edward VII of England. Here, crepes are paired with a chocolate raspberry cream concoction that is truly delictible.

"What a fabulous crepe dessert! Someone in my family gave it 25 stars. A bit time consuming to make but worth every minute. Lovely with the white chocolate sauce, the mint and the fresh raspberry garnish."

- Sherri

Top-ranked recipe named "Chocolate Raspberry Cream Crepes"

5 avg, 10 review(s) 100% would make again

Ingredients

Are you making this? 
FOR CREPES
3 large Eggs
1/4 cup Sugar
1 cup Flour
1 cup Whole Milk
1 tablespoon Cocoa
1 tablespoon Butter; melted
1 tablespoon Vanilla extract
WHITE CHOCOLATE SAUCE
6 ounces White chocolate; baking chocolate
5 tablespoon Whipping cream
2 tablespoon Light corn syrup
1 1/2 tablespoon Raspberry Liqueur
1/2 teaspoon Vanilla extract
RASPBERRY CREAM
1 cup Whipping cream
1 tablespoon Raspberry Liqueur
1 tablespoon Sugar
4 cups Raspberries
Sprigs Fresh Mint; for garnish

Original recipe makes 7

Servings  

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.

photo by bfdboston bfdboston

photo by bfdboston bfdboston

photo by bfdboston bfdboston

Calories Per Serving: 573 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Chocolate Raspberry Cream Crepes

I'd rate it:


sign in to add your comment

Tags


Reviews

Add yours!

Awesome!! Came out fabulously!
bfdboston 8 months ago
XxbrutusxX 1 year ago
This is an excellent recipe that is surprisingly not too sweet. The liqueur is very subtle, I would add more, but my wife doesn't agree.
Avruffo 4 years ago
This is by far the best crepe recipe I have ever used. The crepes turned out BEAUTIFULLY and every other time I have ever tried to make crepes, they did not turn out well. I will use this recipe
HelenAngel 4 years ago
[I made edits to this recipe.]
cleverkt 7 years ago
good food
8 years ago
8 years ago
[I made edits to this recipe.]
stevemur 9 years ago
great for breakfast
Lilbama 9 years ago
What a fabulous crepe dessert! Someone in my family gave it 25 stars. A bit time consuming to make but worth every minute. Lovely with the white chocolate sauce, the mint and the fresh raspberry garnish.
Sherri 9 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free