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:
Mix the milk, evaporated milk, egg whites and egg in a bowl.
Then add the flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well.
Cover and refrigerate for 1 hour.
In a pan, mix together cornstarch and remaining sugar; then set aside.
Place water and 3-1/2 cups raspberries in a blender; cover and process for 2-3 minutes.
Strain puree into cornstarch mixture and discard seeds. Bring to a boil; cook and stir for 2 minutes or until thickened.
Transfer to a bowl; refrigerate until chilled.
Coat an 8-in. nonstick pan with oil; and then heat it over medium heat.
Stir crepe batter; pour a 3 tablespoons into center of skillet.
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.
Repeat with remaining batter.
To serve, spoon a scant 3 tablespoons sauce over each crepe; roll up.
Top each with 1 tablespoon whipped cream, raspberries and sugar.
