chocolate crepes with strawberry-raspberry sauce

Ingredients

• 1 cup milk
• 1/2 cup evaporated milk
• 3 eggs
• 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 strawberries & raspberries {frozen will work too}
• 1-2 cups fresh strawberries & raspberries for garnish
• whipped cream

Directions

1. In a small bowl, combine the milk, evaporated milk, egg whites and egg. Combine the flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
2. In a small saucepan, combine cornstarch and remaining sugar; set aside. Place water and 3-1/2 cups strawberries & raspberries in a blender; and puree.
3. Strain puree into cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until chilled.
4. Coat 8-in. skillet with cooking spray; heat over medium heat. Stir crepe batter; pour 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 plate or cooling rack.
5. Repeat with remaining batter, coating skillet with cooking spray or butter every time. {Very important!}
6. Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters; place two crepes on each of eight individual plates. Top servings with remaining sauce and 1 tablespoon whipped cream. Garnish with remaining raspberries and sprinkle with confectioners’ sugar. Yield: 8 servings.
7. Helpful Note:
8. Stacking crepes between paper towels or wax paper keeps crepes from sticking to each other while, also keeping them warm.