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FOR CREPES
3 whole Eggs
1/4 cup Sugar
1 cup of flour
1 cup of whole Milk
1 tablespoon of Cocoa fine quality
1 tablespoon of butter, melted
1 tablespoon of vanilla extract
WHITE CHOCOLATE SAUCE
6 ounces of White chocolate, baking bar
5 tablespoons of  Whipping Cream
2 tablespoons of light Corn Syrup
1 1/2 tablespoon of Raspberry Liqueur
1/2 teaspoon of vanilla extract
RASPBERRY CREAM
1 cup of whipping Cream
1 tablespoon of Raspberry Liqueur
1 tablespoon of sugar
2 pints of Raspberries, fresh
Mint leaves, 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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini