Instructions: Beat eg whites with cream of tartar to soft peaks. Gradually beat in granulated sugar til stiff peaks form. Beat in vanilla. Spoon about 2 heaping tbsp meringue onto 1/2 of each crepe. Sprinkle 1/2 tsp almonds onto meringue. Fold crepe in half.

Place filled crepes on baking sheet. Bake at 400@ for 3 to 5 mins, just til meringue is puffed and browned around the edges. After crepes have baked, sprinkle 1/2 tsp almonds over top of each, then sprinkle with powdered sugar and cocoa powder. Garnish with a few pieces of shaved chocolate.

Serve with berry sauce or marmalade.

For sauce: Puree 1 3/4 cups raspberries with sugar. Stir in liqueur. Stir in blackberries and remaining raspberries.

Makes about 1 3/4 cups sauce.

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