If you don't want to make your own crepes, look for prepared ones at your supermarket or specialty food store. Serve two crepes to each person.
Servings: Batter makes about 20 crepes. Complete recipe serves 6.
Crepes
2/3 cup all-purpose flour
Pinch salt
2 eggs, beaten
1 cup milk
2 teaspoons melted butter
2 teaspoons sugar
2 teaspoon raspberry liqueur, optional
½ teaspoon grated lemon rind
2 tablespoons vegetable oil
Filling
2/3 cup whipping cream
8 ounces bittersweet chocolate, chopped
1 cup deli-style cream cheese
2 tablespoon chopped mint
4 cups raspberries
¼ cup raspberry liqueur or brandy
Method
Crepes
Combine flour and salt in a bowl. Add eggs and a little milk. Stir ingredients together, slowly incorporating flour. Add remaining milk and whisk together.
Whisk in butter, sugar, liqueur and grated lemon rind. The batter should be thick enough to coat a spoon. If lumpy, sieve it. Let stand for 30 minutes to 1 hour.
Heat a 7-inch non-stick skillet over medium-low heat. Brush pan with vegetable oil. Lift pan off burner and add 2 to 3 tablespoons of batter, swirling to evenly coat the base of the pan. Turn crepe with spatula or use fingers and cook another 15 to 30 seconds. Repeat with remaining mixture, brushing pan occasionally with oil.
Pile crepes on top of each other to cool. Store in refrigerator for up to 2 days. To freeze, wrap in plastic and place in a freezer bag. Defrost in refrigerator before using.
Filling
Bring cream to boil. Remove from heat and stir in chocolate. When mixture is smooth, cool for 10 minutes. Beat in cream cheese and mint.
Toss raspberries with liqueur. Fold half into the cream mixture.
To assemble, divide filling into 12 servings and spoon into crepes. Roll crepes, place on serving dishes and sprinkle with remaining raspberries.
Lucy Waverman