Title: Chocolate Raspberry Cream Crepes
Categories: Crepes Chocolate
Yield: 7 Servings

		For Crepes:
3		Eggs
1/4	c	Sugar
1	c	Flour
1	c	Whole Milk
1	tb	Fine Quality Cocoa Powder
1	tb	Butter -- melted
1	tb	Pure Vanilla Extract
		White Chocolate Sauce:
6	oz	White Chocolate Baking Bar
5	tb	Whipping Cream
2	tb	Light Corn Syrup
1 1/2	tb	Raspberry Liqueur
1/2	ts	Pure Vanilla Extract
		For Raspberry Cream:
1	c	Whipping Cream
1	tb	Raspberry Liqueur
1	tb	Sugar
2	pt	Fresh Raspberries
		Fresh Mint Sprigs -- for
		Garnish

Blend all ingredients for crepes in a blender or food processor until smooth.

Heat 6-inch non-stick skillet pan over med-high heat; coat with vegetable spray. Pour 2-3 tablespoons of batter in pan; swirling to form crepe. Cook 1 minute on each side or until golden. Repeat with remaining batter. Crepes may be stacked and freeze well. Makes 14 crepes. Preparation of sauce: Gently melt chocolate over low heat; stirring at intervals. Set aside. Place cream in small saucepan; bring to boil. Add corn syrup, stirring until blended. Gradually add cream mixture to melted chocolate, stirring until smooth. Stir in liqueur and vanilla. Keep warm. Yield: 1 cup. Preparation of raspberry cream: Whip the cream, raspberry liqueur and sugar to form soft peaks. Fold in 1/4 of raspberries. To serve: spoon some chocolate sauce over center of each dessert plate. Spoon a generous 2 tablespoons raspberry cream down center of each crepe. Fold 2 sides over and place seam side down on chocolate sauce. Sprinkle with raspberries and garnish with mint. Serve immediately.

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