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Crepes au Chocolat et Framboises

430 mL (3/4 pint) milk and water mixed
4 eggs
pinch salt
225g (8 oz) plain flour, sifted
15 mL (1 tbsp) sugar
60 mL (4 tbsp) melted butter or oil

225 g (8 oz) plain dessert chocolate, grated
120 g (4 oz) seedless raspberry jam
Whipped cream and chopped, browned hazelnuts

Put all the ingredients for the crepes into a food processor or
blender and process for about 1 minute, pushing down the sides
occasionally. Process a few seconds more the blend thoroughly.
Leave, covered, in a cool place for 30 minutes to 1 hour. The
consistency of the batter should be that of thin cream. Add more
milk if necessary. Brush a crepe pan or small frying pan lightly
with oil and place over high heat. When a slight haze forms, pour
a large spoonful of the batter into the pan and swirl the pan to
cover the base. Pour out any excess into a separate bowl. Cook
on one side until just beginning to brown around the edges. Turn
over and cook on the other side until lightly speckled with brown.
Slide each crepe onto a plate and repeat using the remaining batter.
Reheat the pan occasionally in between cooking each crepe. The
amount of batter should make 12 crepes.

As the crepes are cooked, sprinkle them evenly with grated chocolate
and divide the raspberry jam among all the crepes. Roll them up
so that the jam shows at the ends or fold into triangles. Reheat
in a moderate oven for about 10 minutes before serving. Top with
whipped cream and a sprinkling of browned nuts.

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