White Chocolate Crepes With Fresh Raspberry Sauce

makes 8 servings
Recipe from Barbara Kafka

A somewhat more festive presentation also uses two crepes per serving, but layered as follows: one crepe on plate, coat with Raspberry Sauce, add a layer of fresh raspberries; put a crepe on top; add a dribble of sauce and sprinkle with white chocolate.

This recipe is part of the Barbara Kafka Recipe Anthology.

instructions

1. Turn the oven to low heat and place a large heat-safe plate in to warm.

2. For the crepe batter: Combine the flour and baking powder in bowl of food processor. Process just until mixed. Add the milk and process until smooth. With the machine running, add eggs one at a time. Add white chocolate. Process. Stop; scrape down the sides of the bowl. Continue processing until the mixture is fairly smooth. Let it rest for 20 minutes.

3. Heat two 7-inch crepe pans side by side over medium-high heat. When the crepe pans are hot, butter one of them lightly by rubbing the bottom of the pan with buttered paper. Pour a scant 1/4 cup of batter into the greased pan and tilt the pan to coat the bottom thinly. Cook until faintly browned on one side. Flop out into the second, hot, buttered crepe pan and cook until freckled. (If necessary, tap the crepe sharply on the second pan to loosen it.)

4. While the crepe is cooking in the second pan, start a new crepe in the original pan. Turn the first crepe out on to a warm plate. At this point the second crepe will be ready to flop over into the second pan. Continue until all the batter is used.

5. Assembly: Fill each crepe with fresh raspberries and roll. Place two rolled crepes on each plate. Spoon 2 tablespoons of fresh raspberry sauce across the middle of each rolled crepe. Top with grated white chocolate.