Chocolate raspberry cream crepes

1. Blend all ingredients for crepes in a blender or food processor until smooth.
2. Heat 6-inch non-stick skillet pan over med-high heat; coat with vegetable spray.
3. Pour 2-3 tablespoons of batter in pan; swirling to form crepe.
4. Cook 1 minute on each side or until golden.
5. Repeat with remaining batter.
6. Crepes may be stacked and freeze well.
7. Makes 14 crepes.
8. Preparation of sauce: gently melt chocolate over low heat; stirring at intervals.
9. Set aside.
10. Place cream in small saucepan; bring to boil.
11. Add corn syrup, stirring until blended.
12. Gradually add cream mixture to melted chocolate, stirring until smooth.
13. Stiri in liqueur and vanilla.
14. Keep warm.
15. Yield: 1 cup. Preparation of raspberry cream: whip the cream, raspberry liqueur and sugar to form soft peaks.
16. Foldi in ¼ of raspberries.
17. To serve: spoon some chocolate sauce over center of each dessert plate.
18. Spoon a generous 2 tablespoons raspberry cream down center of each crepe.
19. Fold 2 sides over and place seam side down on chocolate sauce.
20. Sprinkle with raspberries and garnish with mint.
21. Serve immediately.