French Cream Crepes With Raspberry Sauce - cooking recipe

Ingredients

Filling
3/4 cup sugar
1/2 cup flour
2 cups milk
4 eggs
2 tablespoons butter
1 teaspoon vanilla
Sauce
1 (10 ounce) package frozen raspberries
1/4 cup sugar
2 tablespoons cornstarch
12 pre-made crepes

Preparation

For Filling:
In saucepan, combine sugar and flour and stir in milk.
Cook over low heat, stirring constantly until thick.
In small bowl beat 4 eggs.
Stir in a small amount of hot mix into beaten eggs, then pour eggs into pan and stir.
Keep cooking over low heat stirring constantly for about 2 more minutes.
Stir in butter and vanilla and set pan aside to cool.
Sauce:
Thaw raspberries.
Heat fruit to get juice started (or microwave),
Combine sugar and cornstarch and stir into fruit.
Cook over low heat, stirring until thick.
Cool.
Assemble:
Put a spoonful of filing in crepe and fold in favorite pattern.
Top with a spoonful of warm sauce.
I've made all the parts a day or two before, and assembled later with great results.
Enjoy!