Crepe Fillings

Filling and Topping:
2 punnets raspberries or 300g froozen berries,thawed
1 Tbsp icing sugar,plus extra for dusting
400g ricotta
12 squares cooking chocolate,grated


sieve half the raspberries adding 1 Tbsp icing sugar.
mix ricotta in bowl with the grated chocolate and the remaining raspberries.
lay crepes on a bard spread with filling and roll up.
arrange on plate, dust generously with icing sugar and serve with the raspberry puree.

Filling #2

2 pints raspberries
1/2 cup toasted walnuts, crumbled

FOR THE BLACKBERRY SAUCE:
1 cup sugar
1/2 cup balsamic vinegar
1 cup blackberries

FOR THE GARNISH:
White chocolate
mascarpone
Pomegranates
Mint sprigs

FOR THE FILLING:Combine all ingredients. Place two ounces of mix into each crepe. Roll up and hold warm till time to serve.
FOR THE BLACKBERRY SAUCE:Combine all ingredients into small saucepot. Reduce by half or until mixture thickens.
FOR THE PLATE-UP:Place small amount of white chocolate mascarpone in the center of serving plate.
Cut crepes in half and place on top of mascarpone. Drizzle blackberry sauce around plate. Next, sprinkle pomegranates around plate. Garnish with mint sprigs. Serve.

Filling #3

1 teaspoon powdered gelatin (unflavored)
2 tablespoons cold water
2 cups Sephra Belgian White Chocolate chips
2 1/2 cups heavy cream (separated)
2 tablespoons butter
2 egg yolks

Directions:

In a small microwaveable bowl, sprinkle the gelatin over the water and let sit for a few minutes. Melt the chocolate with the butter and ½ cup cream. Melt the gelatin in the microwave (about 20 seconds) and add to the chocolate mixture. Add the egg yolks and stir. Whip the remaining cream (2 cups) to soft peaks and add to the chocolate mixture in 2 parts. Refrigerate at least two hours before using.
Use a basic dessert crepe recipe. Pipe filling down center of each crepe and fold sides over. Drizzle with cajeta or caramel and top with caramelized pecans.

Filling #4

Chocolate Mousse Crepes
FILLING:
6 ounces bittersweet chocolate
3 tbl sugar
4 eg yolks
6 tablespoons cream + 1 1 /2 cups cream -- whipped
CREPES:4 eggs
1 cup + 1 tbl. milk
1 teaspoon salt
4 teaspoons sugar
3/4 cup flour
1/4 cup cocoa powder

CHOCOLATE MINT BISQUE:
1 1/2 cups cream
2 ounces butter
1/4 cup sugar
1 pinch salt
1/4 vanilla beans
2 ounces semisweet chocolate, chopped

For the mousse filling, melt the chocolate to 104 to 113ºF. In another bowl combine sugar, yolks, and 6 tablespoons cream, and whisk well over simmering water to cooking to thicken, making a sabayon. Whisk half the whipped cream into the chocolate, then fold in the sabayon. Add remaining whipped cream and fold in, then chill, until ready to use.For

the crepe batter, whisk the eggs well then add the milk and whisk. Whisk in remaining ingredients. Let sit 20 minutes then strain.

For the bisque, put all the ingredients in a pot except the extract and bring to a boil. Turn off the heat and whisk well to incorporate the chocolate then add the extract. Chill over night if making ahead of time. When ready to serve, warm the bisque through.

Ladle small amounts (1 to 2 ounces) of crepe batter into buttered crepe pan and cook on both sides. Repeat until all the batter is used. Let the crepes cool before filling.

To fill, place a quenelle of chocolate mousse in each crepe and fold it over to enclose the mousse. Serve 2 filled crepes per person. Spoon some chocolate mint bisque over and around the crepes. Sprinkle with raspberries and white chocolate shavings.
Yield: 6 servings

Filling #5 White chocolate Cream


1 1/2 ts Unflavored Gelatin
3 tb Cold Water
6 oz White Choc.-flav. baking bar
1 1/4 c Whipping Cream
1 ts Vanilla Extract
Instructions
Servings: 1 * White Chocolate-flavored baking bar should be grated. Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Add grated baking bar and stir constantly until chocolate melts; cool slightly. Combine whipping cream and gelatin mixture in a mixing bowl; beat at medium speed of an electric mixer until thickened. Stir in vanilla. Makes 3 cups.