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.