Crepes
3 eggs
1/4 cup granulated sugar
1 cup flour
1 cup whole milk
1 tablespoon fine quality cocoa powder
1 tablespoon butter, melted
1 tablespoon pure vanilla extract

White Chocolate Sauce
1 (6 ounce) white chocolate baking bar
5 tablespoons whipping cream
2 tablespoons light corn syrup
1 1/2 tablespoons raspberry liqueur
1/2 teaspoon pure vanilla extract

Raspberry Cream
1 cup whipping cream
1 tablespoon raspberry liqueur
1 tablespoon granulated sugar
2 pints fresh raspberries, divided

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 medium-high heat; coat with vegetable spray. Pour 2 to 3 tablespoons of batter into pan; swirling to form crepe. Cook minute on each side or until golden. Repeat with remaining batter. Crepes m be stacked and freeze well. Makes 14 crepes.

White Chocolate 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 extract. Keep warm.

Yield: 1 cup.

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 an place seam side down on chocolate sauce. Sprinkle with raspberries and garnish with mint. Serve immediately.

Yield: 7 servings