Blend all ingredients for crepes in a blender or food processor until smooth.
Heat 6-inch non-stick skillet pan over medium-high heat; coat with vegetable spray.
Pour 2 to 3 tablespoons of batter into pan; swirling to form crepe. Cook minute
on each side or until golden.
Repeat with remaining batter.
Crepes may be stacked
and freeze well. Makes 14 crepes.
White Chocolate 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 extract. Keep warm.
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 an place seam side down on chocolate sauce. Sprinkle with raspberries and garnish