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Receta Chocolate Raspberry Cream Crepes
by Global Cookbook

Chocolate Raspberry Cream Crepes
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Ingredientes

  • 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

Direcciones

  1. Blend all ingredients for crepes in a blender or possibly food processor till smooth.
  2. 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.
  3. Makes 14 crepes. Preparation of sauce:Gently heat chocolate over low heat; stirring at intervals. Set aside.
  4. 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.
  5. Yield: 1 c..
  6. 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.