Chocolate Crepes with Raspberry Sauce

Ingredients:

• 1 cup milk
• 1/2 cup evaporated milk
• 2 egg whites
• 1 egg
• 1 cup all-purpose flour
• 1/4 cup plus 1/3 cup sugar, divided
• 1/4 cup baking cocoa
• 1/2 teaspoon salt
• 4-1/2 teaspoons cornstarch
• 1 cup water
• 4-1/2 cups fresh or frozen raspberries, thawed, divided
• Reduced-fat whipped cream in a can
• 1 teaspoon powdered sugar

Method:

1. Mix the milk, evaporated milk, egg whites and egg in a bowl.
2. Then add the flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well.
3. Cover and refrigerate for 1 hour.
4. In a pan, mix together cornstarch and remaining sugar; then set aside.
5. Place water and 3-1/2 cups raspberries in a blender; cover and process for 2-3 minutes.
6. Strain puree into cornstarch mixture and discard seeds. Bring to a boil; cook and stir for 2 minutes or until thickened.
7. Transfer to a bowl; refrigerate until chilled.
8. Coat an 8-in. nonstick pan with oil; and then heat it over medium heat.
9. Stir crepe batter; pour a 3 tablespoons into center of skillet.
10. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.
11. Repeat with remaining batter.
12. To serve, spoon a scant 3 tablespoons sauce over each crepe; roll up.
13. Top each with 1 tablespoon whipped cream, raspberries and sugar.