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1. Combine the milk, evaporated milk, egg whites and egg in a small bowl.
2. In another bowl, combine the flour, 1/4 cup sugar, cocoa and salt.
3. Add the flour mixture to the milk mixture.
4. Mix well.
5. Cover with plastic wrap and place in the refrigerator for 1 hour.v
6. Combine the cornstarch and remaining sugar in a small saucepan.
7. Set aside.
8. In a blender, place the water and 3-1/2 cups of the berries.
9. Cover and process for 3 minutes or until pureed.
10. Strain the mixture into the cornstarch mixture and throw away the seeds.
11. In a saucepan, bring the mixture to a boil.
12. Cook for 2 minutes, constantly stirring, or until the mixture thickens.
13. Transfer to a small bowl and refrigerate until chilled.
14. Coat an 8 inch nonstick skillet with non-stick cooking spray.
15. Heat over medium heat.
16. Stir the crepe batter.
17. Pour 3 tablespoons of batter into the skillet.
18. Tilt the skillet until the batter evenly coats the bottom.
19. Cook until the top begins to dry.
20. Flip the crepe and cook for an additional 25 seconds.
21. Remove to a wire rack.
22. Repeat with the remaining batter, coating with non-stick cooking spray as needed.
23. Stack the crepes between layers of wax paper.
24. Spoon 3 tablespoons sauce over each crepe.
25. Roll up and top with whipped cream.
26. Garnish with the remaining berries and whipped cream.
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