Chocolate Crepes with Raspberry Sauce

INGREDIENTS FOR 8 SERVINGS:
1 C. Fat-Free Milk
½ C. Fat-Free Evaporated Milk
3 Eggs
1 C. All-Purpose Flour
¼ C. Plus 1/3 C. Sugar, Divided
¼ C. Baking Cocoa
½ tsp. Salt
4-½ tsp. Cornstarch
1 C. Water
4-½ C. Fresh or Frozen Raspberries, Thawed, Divided
Reduced Fat Whipped Cream in a Can
1 tsp. Confectioners' Sugar
INSTRUCTIONS:
In a small mixing bowl, combine the milk, evaporated milk, and eggs. Combine the flour, ¼ cup sugar, cocoa and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
In a small saucepan, combine cornstarch and remaining sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process for 2-3 minutes or until pureed.
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.
Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour a scant 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 wire rack.
Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
To serve, spoon a scant 3 tablespoons sauce over each crepe; roll up. Top each with 1 tablespoon whipped cream. Garnish with remaining raspberries and sprinkle with confectioners' sugar.

These are very yummy! Surprisingly, there have very little fat.