Chocolate Crepes with Fresh Raspberry Sauce and Whipped Cream

1 egg plus 2 egg whites
1 cup skim milk
1/2 cup evaporated nonfat skim milk
1 cup sifted all-purpose unbleached flour
¼ cup unsweetened cocoa powder
¼ cup sugar
1/2 teaspoon salt
1 teaspoon vanilla – optional
cooking spray
fat free whipped cream topping
fresh raspberries for garnish – optional
powdered sugar for dusting – optional

1. Sift flour, cocoa, sugar and salt together in small bowl. Mix flour/cocoa mixture together with eggs, skim milk, flour and vanilla together with a wire whisk, in a food processor or blender. Cover batter and refrigerate at least 30 minutes or up to 3 days. Batter should be the consistency of heavy cream.

2. Spray a 6- or 7-inch non-stick or stick-resistant crepe pan or skillet with cooking spray and heat on medium-high. Pan will be ready when drops of water sizzle on pan’s surface.

3. Lower heat to medium and pour about a 1/3 cup batter onto pan. Quickly tip pan from side to side to coat bottom. Cook crepe on first side until golden, then using fingers to help, turn crepe over and cook on other side for 1 minute. Remove crepe from pan and place on a flat surface covered with foil or wax paper, cover crepe with a towel or wax paper. Repeat process re-spraying pan with cooking spray every two or three crepes. Stir batter often, if it becomes too thick, thin with a little skim milk.
3 ½ cups fresh raspberries or 1 12-oz. package frozen
1/3 to ½ cup sugar depending on sweetness of berries
1 cup water
1 ½ tablespoons cornstarch
2 tablespoons raspberry liqueur

1. Thaw raspberries if frozen. Puree raspberries in food processor or blender with water until smooth. Strain into small saucepan, pressing puree through mesh. Whisk 1/3 cup sugar, cornstarch and liqueur into sauce. Cook all ingredients together over medium-high heat until thickened and clear.

2. Remove from heat and add remaining sugar if necessary and set aside to cool slightly before serving or transfer topping to a nonmetallic container, cover and chill until ready to use.

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