Chocolate Raspberry Cream Crepes

Chocolate Raspberry Cream Crepes
 
 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 tablespoon Whipping Cream
 2 tablespoon Light Corn Syrup
 1 1/2 tablespoon Raspberry Liqueur
 1/2 teaspoon Pure Vanilla Extract
 RASPBERRY CREAM
 1 cup Whipping Cream
 1 tablespoon Raspberry Liqueur
 1 tablespoon Sugar
 2 pints Fresh Raspberries
 Fresh Mint Sprigs, for garnish

Instructions:

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. Recipe By : From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini