French Cream Crepes With Raspberry Sauce

And assembled later with great results"

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 ,.

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 .

'enjoy !"