French Cream Crepes With Raspberry Sauce

• 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

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

filling, sugar, flour, milk, eggs, butter, vanilla, sauce, frozen raspberries, sugar, cornstarch, crepes

Taken from www.food.com/recipe/french-cream-crepes-with-raspberry-sauce-447850 (may not work)