How to make it

  • Preheat oven to 350.
  • To make crepes whirl all ingredients in a blender then refrigerate 30 minutes.
  • Heat frying pan then brush with butter.
  • Pour in about 3 tablespoons of batter and tilt pan back and forth to cover bottom.
  • Cook 1 minute until crepe has set and surface begins to dry.
  • Flip crepe over and cook 1 minute more then turn crepe out onto a plate or wire rack.
  • Repeat with remaining batter.
  • To prepare filling stir 1/4 cup sugar into ricotta and set aside.
  • Mash 1/4 cup berries with fork and mix with 2 tablespoons sugar and lemon juice.
  • Stir in remaining berries and set aside.
  • Spread 2 tablespoons cheese mixture over each crepe and fold in half then in half again.
  • Arrange on a greased heatproof platter and brush with butter and remaining tablespoon of sugar.
  • Bake 10 minutes.
  • To prepare chocolate sauce combine ingredients and heat over double boiler until melted.
  • After removing crepes from oven top with raspberries and chocolate sauce and serve.

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