Since making the mocha crepes is the most time consuming step in this dessert recipe, you may want to use the make-ahead directions. To show off the white chocolate filling, serve the crepes on a pool of the raspberry sauce.

Advertisement

Ingredients

Directions

Crepes:

  • Combine flour, cocoa, sugar, espresso powder, baking powder and salt in medium-size bowl. Add milk, butter, eggs and vanilla; beat on low until blended; beat at medium-low just until smooth.

    Advertisement
  • Coat 8-inch nonstick skillet with cooking spray. Heat over medium heat until drop of water sizzles. Pour 2 heaping tablespoons batter into skillet and rotate skillet until film of batter covers bottom. Cook until surface of crepe begins to dry, 2 to 3 minutes. Run spatula around edge to loosen. Turn over; cook until bottom is light brown, about 2 minutes. Remove crepe. Repeat with remaining batter, stacking crepes between sheets of waxed paper and covering (see Note).

White Chocolate Ganache:

  • Bring cream to boiling in heavy medium-size saucepan over medium-high heat. Remove from heat. Stir in chocolate until melted and smooth. Stir in liqueur. Pour into bowl, straining through sieve. Refrigerate 30 minutes, stirring occasionally.

  • Using whisk or electric mixer, beat chocolate mixture just until fluffy, 30 seconds. Refrigerate until chilled, about 1 hour. Then beat until thickened, about 30 seconds (do not overbeat). Fold in mini chips. Refrigerate.

Puree:

  • Press berries through fine sieve into small saucepan; discard seeds. Stir in cornstarch; simmer, stirring, until thickened, 1 to 2 minutes. Refrigerate.

To fill crepes:

  • Spread about 3 tablespoons ganache along center of each crepe. Overlap sides. Spoon 1 tablespoon puree onto each serving plate; top with a filled crepe.

Note:

  • Crepes can be made ahead. Stack with waxed paper between them; wrap in plastic. Refrigerate several days, or freeze up to 1 month. To use, thaw unwrapped at room temperature for 3 hours.

Reviews