1/3 c. sifted all-purpose flour
1 tbsp. sugar
3/4 c. milk
1 egg
1 egg yolk
1 tbsp. butter, melted
1/4 tsp. almond extract
1 (4 oz.) container whipped cream cheese, softened
1/3 c. toasted, slivered almonds
1 (10 oz.) pkg. frozen red raspberries, thawed
Cranberry juice cocktail
1/3 c. sugar
4 tsp. cornstarch
2 tbsp. butter
2 tbsp. orange flavored liqueur, optional
2 tsp. lemon juice

Advance preparation: Combine first 7 ingredients and a dash of salt; beat until smooth. Lightly grease a 6 inch skillet; heat. Remove from heat. Add 2 tablespoons batter; tilt pan to spread evenly over bottom. Return to heat; brown on one side only. To remove, invert over paper toweling. Repeat with remaining batter, greasing pan as needed.

Spread unbrowned side of crepes with cream cheese. Sprinkle with 4 tablespoons of the almonds. Roll up crepes. Cover; chill. Drain berries; reserve syrup. Add cranberry juice to syrup to 1 1/2 cups. Combine 1/3 cup sugar, cornstarch and dash salt; blend in juice. Cook and stir until bubbly. Add 2 tablespoons butter, liqueur, lemon juice and berries. Cover; chill.

Before serving: Heat sauce in saucepan. Put crepes in blazer pan of chafing dish or in skillet. Pour hot sauce over crepes; cover and heat through over direct heat. Garnish with remaining almonds. Serves 5.