Chocolate Crepes With Raspberry Sauce Recipes

Steps:

• In a small bowl, whisk milk, evaporated milk, egg whites and egg. In another bowl, mix flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Refrigerate, covered, 1 hour., In a small saucepan, combine cornstarch and remaining 1/3 cup sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process until pureed, 1-2 minutes., Strain puree into cornstarch mixture and discard seeds. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Transfer to a small bowl; refrigerate until chilled., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters. Garnish with remaining 1 cup berries and, if desired, whipped cream and confectioners' sugar.

Steps:

• Combine flour, milk, sugar, eggs, butter, cocoa powder, vanilla extract, salt, and lemon zest in an electric blender. Blend until smooth. Pour batter into a shallow pie pan.
• Melt butter in a frying pan or crepe maker over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.
• Combine raspberries, sour cream, cream cheese, and powdered sugar in a medium bowl using an electric mixer. Top each crepe with a spoonful of filling and fold over or roll up.

Steps:

• Fresh raspberries and vanilla sugar, recipe follows
• For the crepes: Preheat the oven to 150 degrees F. Line a baking sheet with parchment paper.
• In a blender, add the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Add 1 cube of butter to the pan. When the butter has melted, add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining butter and batter. In a small bowl, mix together the jam and vanilla extract. Using a 1-teaspoon measuring spoon, spoon 2 teaspoons of the jam mixture into the center of each crepe. Using the back of the spoon, spread the jam evenly over the crepes leaving a 1/2-inch border. Starting at the nearest edge, roll the crepes into tube shapes. Arrange the crepes on the prepared baking sheet and place in a warm oven, for up to 20 minutes, until ready to serve.
• For the whipped cream: In a large mixing bowl, beat the heavy cream until it forms soft peaks. Add the powdered sugar and vanilla. Continue to beat until the cream holds stiff peaks.
• Transfer the crepes to a serving platter and sprinkle with vanilla sugar. Serve with whipped cream and fresh raspberries.
• Vanilla Sugar:
• Add the sugar to the bowl of a food processor. Using a paring knife, slice the vanilla bean in half, lengthwise, and scrape out the seeds. Add the vanilla seeds to the sugar. Pulse 10 to 15 times until the vanilla and sugar are combined. Cut the empty vanilla pod into 1-inch pieces and add to a glass mason jar. Add the vanilla sugar to the jar and seal. Shake the jar before using.
• Yield: 2 cups

Steps:

• In a mixing bowl, mix the flour, egg and milk together until smooth. The batter should be loose and light. Heat a small non-stick pan on medium high. Butter the pan lightly with 1/4 of the butter. Wipe out any excess. Pour the batter in the pan and swirl so that the batter coats the bottom part of the pan. When the crepe is golden on the bottom, turn over and a cook the other side until golden. Remove and let cool. Repeat with remaining batter.
• In a bowl, mix the cheese and cocoa together. Add a dash of milk to loosen, although you want the mixture thick. Spoon it into 3 crepes and roll them until closed. Place side by side on a serving plate.
• Heat a large saute pan on high heat. Toss in the remaining butter and then the strawberries. Cook them lightly and add Grand Marnier. Be cautious when doing this and stand back from the pan. Let the alcohol cook off and remove from the heat. Sprinkle in the sugar and toss until blended well. Spoon over the crepes and serve warm.

Steps:

• To make the raspberry sauce, place the raspberries, sugar and framboise, if using, in a blender or in a food processor fitted with the metal blade.
• Puree until smooth.
• If you prefer a seedless sauce, pass the puree through a sieve.
• To make the cake, position a rack in the middle of an oven and preheat to 425°F.
• Butter a 8 or 9-inch springform pan or layer cake pan.
• Line the bottom with a circle of parchment paper or waxed paper cut to fit precisely.
• Butter the paper and dust with flour;tap out any excess.
• Place the chocolate and butter in a large heatproof bowl or the top pan of a double boiler.
• Set over a pan of gently simmering water but not touching the water.
• Stir often until melted and combined completely.
• Remove from the heat and let cool slightly.
• Place the eggs and sugar in a bowl.
• Using an electric mixer set on high speed, beat until light, fluffy and tripled in volume, 5 to 10 minutes.
• Reduce the speed to low and beat in the flour.
• Using a rubber spatula, fold one-third of the egg mixture into the chocolate to lighten it, then fold in the remaining egg mixture, taking care not to deflate the matter.
• Pour and scrape the batter into the prepared pan and smooth the top.
• Bake exactly 15 minutes.
• Let cool completely to room temperature.
• Do not refrigerate or the cake will stick to the pan.
• Invert the cake onto a flat serving plate and peel off the paper.
• Cut into wedges and top with sauce and whipped cream.
• YUM!

Steps:

• Fruit Filling:.
• Combine 1/4 cup water, splenda, and cornstarch in a saucepan.
• Make sure the splenda and cornstarch dissolves.
• Add the frozen fruit and heat over medium to medium-high heat, stirring occasionally.
• Takes approximately 7 minutes, until the berries are defrosted and the sauce thickens.
• Crepes:.
• Mix the dry ingredients (flour, splenda, and cocoa powder, if used) with a whisk, making the powder as fine and mixed as possible.
• Add the skim milk and egg substitute.
• Mix the ingredients with the whisk, removing as many lumps as possible.
• Spray a frying pan with non-stick spray.
• Heat the frying pan over medium heat.
• When the frying pan is hot, pour about 1/3rd cup of batter into one side of the frying pan, and tilt the pan to spread it across the pan.
• If the batter cooks before you can spread it, then the pan is too hot.
• Only use enough batter to thinly cover the pan.
• When the top of the crepe bubbles and looks dry, the crepe is done. Remove it from the pan.
• Add the fruit filling and roll the crepe around it.

Steps:

• Heat frying pan on medium heat.
• Whisk flour, eggs, water and milk together in a large mixing bowl.
• Add salt and butter.
• Continue mixing until the lumps have disappeared.
• Spray a small amount of non-stick cooking spray onto pan.
• Next drop 1/4 cup of mixture onto the heated pan.
• Right after mixture is poured on, pick up the pan quickly and tilt in a circular motion.
• You want the mixture as thin as possible and to cover the whole pan.
• Cook for about 2 minutes on the first side - flip - then 1 minute on the second side.
• Remove from pan and place about 2 tablespoons of pudding onto the crepe in a line down the middle.
• Spray desired amount of whip cream on top of the chocolate and stick in a few raspberries.