In a small bowl, combine the milk, evaporated milk, egg whites and egg. Combine the flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well (an emersion blender works well). Or you can mix all in a blender, transfer to a bowl. Cover and refrigerate for 1 hour. The crepe batter can be made ahead of time and refrigerated overnight.

In a medium saucepan, combine cornstarch and remaining sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process for 1-2 minutes or until pureed.

Strain puree (using a fine mesh strainer sitting over the medium-size pan with the sugar and cornstarch). Stir and push with a spoon to get pureed mixture to go through; discard seeds. This will take a few minutes.

Bring puréed mixture to a boil; cook and stir for 3-5 minutes or until thickened and loses its cloudy look. Transfer to a small bowl; refrigerate until chilled.

Coat an 8-in. nonstick skillet lightly with canola oil; heat over medium heat. Stir crepe batter; pour a scant 3 Tbls. into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.

Repeat with remaining batter, coating skillet with oil for each crepe. When cool, stack crepes with waxed paper or paper towels in between.

To serve, spoon a scant 3 Tbls. sauce over each crepe; roll up. Top each with whipped cream. Garnish with remaining raspberries.