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Dessert


Berry Crepes with Chocolate Fondue Sauce

Ingredients:

1/2 cup flour
1 pinch salt
1 cup milk
2 eggs
1 tbsp butter, melted and cooled slightly
1 tsp vegetable oil, as needed for greasing pan
1 1/2 cups fresh raspberries
1 1/2 cups blueberries
1 cup whipped topping
1 tbsp powdered sugar, for dusting
4 mint sprigs
Directions:

To make crepe batter, sift flour and salt into a bowl. In another bowl, beat together milk and eggs, add butter. Pour mixture over the flour, beat until smooth; let stand for 1 hour. To make crepes, use a little oil in a 8" skillet, place over medium-high heat. Ladle in 3 tablespoons batter. Tilt skillet so batter coats entire bottom of skillet. Cook crepe until set and lightly browned on 1 side; turn crepe over to brown other side. Remove and keep warm while cooking the remaining crepes. To make filling, gently fold 2 cups of berries into whipped topping. To assemble place 1/4 cup filling down center of each crepe and gently roll up to enclose filling. Place 1-2 crepes on each individual dessert plate. Sprinkle with remaining berries, dividing equally. Dust with powdered sugar; garnish with mint sprigs Please refer to the Chocolate Fondue Sauce recipe under the dessert category, for topping. Makes 8 crepes.

Chocolate Fondue Sauce

Ingredients:

3/4 cup sugar
2 tsp corn syrup
1/2 cup sifted cocoa powder
1/3 cup evaporated milk
3 oz semi-sweet chocolate

Directions for Chocolate Fondue Sauce:

Chocolate Fondue Sauce which accompanies the Berry Crepes recipe. Combine sugar, corn syrup and 2/3 cup water. Bring to boil and reduce mixture by half. Remove from heat and whick in cocoa powder; return to medium heat for 1 minute. Add evaporated milk and remove from heat. Add chocolate, put back on heat and continuously stir until chocolate is dissolved.