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    Recipes

      Double Chocolate Dessert Crepes
                                                                          

                                        
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INGREDIENTS

2 - 2.8 ounce El Rey Icoa white chocolate bars, chopped
1/4 cup half and half
1 teaspoon vanilla extract
8 crepes, cooled if home-made (defrost pre-made crepes)
1 pint chocolate sorbet
2 pints fresh raspberries, for serving

PREPARATION

  1. In a double boiler set over hot water, melt together white chocolate, half-&-half, and vanilla
  2. Set aside to cool.
  3. Place one crepe onto a board, folded in half. 
  4. Using an ice cream scoop, form one scoop of sorbet.
  5. Place sorbet onto the crepe, near a corner, and carefully roll that edge over the sorbet and towards the other edge, forming a cone shape (nudging with fingers, if necessary, to form the shape). 
  6. Repeat with remaining sorbet and crepes, placing each filled crepe onto one of eight dessert plates.
  7. Drizzle white chocolate sauce over each crepe, and sprinkle raspberries around edges of plates. 

Serve immediately. Serves 8.

Recipe credit: Mary Bilyeu

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