Red Velvet Crepes with Cheesecake Mousse and Raspberry Sauce

INGREDIENTS

Crepes:

eggs

1 1/4 cups

milk

1 tsp

sugar

vanilla

3/4 cup

flour

1 1/2 tbsp

cocoa powder

1 tsp

red food coloring

butter (to place in the pan when cooking the crepes)

Cream Cheese Mousse:

1 1/2 cups

whipping cream

1/2 cup

milk (I use skim)

2 tbsp

powdered sugar

1 3.5 ounce package

instant cheesecake pudding

Easy Raspberry Sauce:

1/2 cup

water

1/2 cup

sugar (you can add a little more at the end if the sauce is too tart)

1 tbsp

cornstarch

1 tsp

lemon juice

2 cups

frozen raspberries

For serving: powdered sugar and sweetened whipped cream, if desired