Ingredients
1 for crepes:
3 eggs
1/4 cup sugar
1 cup flour
1 cup whole milk
1 tbsp fine quality cocoa powder
1 tbsp butter -- melted
1 tbsp pure vanilla extract
1 white chocolate sauce:
6 oz 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 for raspberry cream:
1 cup whipping cream
1 tbsp raspberry liqueur
1 tbsp sugar
2 pt fresh raspberries
1 fresh mint sprigs -- for
1 garnish
Directions
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 :
Servings: 7 servings
Chocolate Raspberry Cream Crepes Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chocolate; Dessert; Fruit
The History of Recipes
We are able to follow the history of meal recipes back into distant history, in truth as far back into history as early Egypt, and possibly even further. Interesting though that is, generally, these old cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Later on, in The time of the roman empire around 25BC a man called Apicius compiled a number of scripts which described recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and desserts, something that is very familiar to us today. Aspicius also informs us how the Roman cooks were skilled in the use of many different aromatic flavours, including a few you will know such as basil, mint and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and herbs from Arab cuisine, including spices such as basil and coriander. The introduction of these new culinary ideas caused a torrent in books on cookery, some of which are now in private collections. By the time we get to the 1900s, recipe publications are increasing in popularity mostly as a result of higher levels of literacy, more spare time and having more disposable income. |
We hope you enjoy this Chocolate Raspberry Cream Crepes recipe.
