Raspberry And Chocolate Crepes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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RASPBERRY AND CHOCOLATE CREPES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Blake Estate in Dallas, Texas in 1988. Ingredients:
8 ounces ricotta cheese |
1/4 cup plus 3 tablespoons granulated sugar |
12 ounces fresh raspberries |
2 teaspoons lemon juice |
2 tablespoons melted butter |
chocolate sauce |
1/4 cup bittersweet chocolate |
1/4 cup granulated sugar |
1/4 cup butter |
2 tablespoons water |
2 tablespoons framboise liqueur |
crepes |
3/4 cup all purpose flour |
1/3 cup cocoa |
1/4 cup granulated sugar |
2/3 cup milk |
2/3 cup water |
3 large eggs |
1/4 teaspoon salt |
3 tablespoons unsalted butter melted plus 1 tablespoon for brushing on pan |
Directions:
1. Preheat oven to 350.
2. To make crepes whirl all ingredients in a blender then refrigerate 30 minutes.
3. Heat frying pan then brush with butter.
4. Pour in about 3 tablespoons of batter and tilt pan back and forth to cover bottom.
5. Cook 1 minute until crepe has set and surface begins to dry.
6. Flip crepe over and cook 1 minute more then turn crepe out onto a plate or wire rack.
7. Repeat with remaining batter.
8. To prepare filling stir 1/4 cup sugar into ricotta and set aside.
9. Mash 1/4 cup berries with fork and mix with 2 tablespoons sugar and lemon juice.
10. Stir in remaining berries and set aside.
11. Spread 2 tablespoons cheese mixture over each crepe and fold in half then in half again.
12. Arrange on a greased heatproof platter and brush with butter and remaining tablespoon of sugar.
13. Bake 10 minutes.
14. To prepare chocolate sauce combine ingredients and heat over double boiler until melted.
15. After removing crepes from oven top with raspberries and chocolate sauce and serve.
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