Chocolate Crepes with Fresh Raspberry Sauce Recipe

[Melissa Burnell]

Chocolate Crepes with Fresh Raspberry Sauce Recipe

1 egg plus 2 egg whites
1 C. skim milk
1/2 C. evaporated milk
1 C.

sifted all-purpose unbleached flour
1/4 C. Dutch process cocoa powder
1/4 C. sugar
1/2 t.

salt
1 t. vanilla – optional
cooking spray
fresh raspberries for garnish – optional
powdered sugar for dusting – optional

Sift flour, cocoa, sugar and salt together in small bowl. Mix flour/cocoa mixture together with eggs, milk, flour and vanilla together with a wire whisk, in a food processor or blender. Cover batter and refrigerate at least 30 minutes or up to 3 days.

Batter should be the consistency of heavy cream.

Spray a 6- or 7-inch non-stick or stick-resistant crepe pan or skillet with cooking spray and heat on medium-high. Pan will be ready when drops of water sizzle on pan?s surface.

Lower heat to medium and pour about a 1/3 cup batter onto pan. Quickly tip pan from side to side to coat bottom. Cook crepe on first side until golden, then using fingers to help, turn crepe over and cook on other side for 1 minute.

Remove crepe from pan and place on a flat surface covered with foil or wax paper, cover crepe with a towel or wax paper. Repeat process re-spraying pan with cooking spray every two or three crepes. Stir batter often, if it becomes too thick, thin with a little milk.

Fresh Raspberry Sauce:
3 1/2 C. fresh raspberries or 1 12-oz. package frozen
1/3 to 1/2 C.

sugar depending on sweetness of berries
1 C. water
1 1/2 T. cornstarch
2 T.

raspberry liqueur

Thaw raspberries if frozen. Puree raspberries in food processor or blender with water until smooth. Strain into small saucepan, pressing puree through mesh.

Whisk 1/3 cup sugar, cornstarch and liqueur into sauce. Cook all ingredients together over medium-high heat until thickened and clear.

Remove from heat and add remaining sugar if necessary and set aside to cool slightly before serving or transfer topping to a nonmetallic container, cover and chill until ready to use.

Filling:
1/3 C. raspberry curd
2 C. whipping cream

Beat the whipping cream with the raspberry curd until soft peaks form, or desired consistency.

Fill the crepes right before serving with the filling. Top with raspberry sauce.

Note: If you can’t find raspberry curd, substitute 1 C. pie filling. Whip cream first and fold in filling.

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