For crepes: In a blender, beat eggs until light. Add milk, sugar, vanilla, flour, cocoa powder and food coloring. Blend until smooth. Let batter rest for 10 minutes.

Heat small (about 8 inch) Teflon skillet or crepe pan on medium and add a dab of butter to the pan. Pour in 1/8 cup batter. Lift the pan and tilt it back and forth until batter spreads evenly in a circle. When batter looks dull and dry, with a quick flip of the wrist, flip crepe over with a spatula and cook about 30 seconds or until light brown in areas. (I use a silicone spatula to do this).

Place a piece of waxed paper in between each crepe as you cook them. Once crepes are all cooked, cover with plastic wrap and refrigerate. These can be made ahead of time and can even be placed in the freezer and used at a future date. Makes 15 crepes.

To make the cheesecake mousse: in a large bowl, whip together the milk, whipping cream, and powdered sugar until soft peaks form. (I did this in my kitchen aid)

Then beat in the package of cheesecake pudding until combined and firm peaks form. Refrigerate for 1 hour or until ready to serve.

For the raspberry sauce: In a sauce pan, whisk together the water, sugar, cornstarch, and lemon juice. Whisk until cornstarch is blended in and there are no lumps.

Cook over medium heat until the mixture begins to boil. Add the raspberries and cook for about 1 minute until the mixture thickens. Allow to cool before using.

To serve crepes: place a spoonful of raspberry sauce down the center of each crepe. Then spoon or pipe the mousse down the center of each crepe. Fold over sides. Dust crepes with powdered sugar and top with a spoonful of sweetened whipped cream if desired.