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.