Chocolate Raspberry Corn Crepes with Vanilla Bean Ice Cream

   So all week, I've had my mind on Mexican food, with the cornmeal and all... And I considered doing some sort of sweet tamale, but figured the tamale would be too bulky. Here's my solution! Enjoy...
---Jenny

CHOCOLATE RASPBERRY CORN CREPES WITH VANILLA BEAN ICE CREAM
Crepes:
 2/3 cups all-purpose flour 
1/3 cup yellow cornmeal (I used corn flour - corn meal, but more finely ground)
1/4 tsp cinnamon 
pinch salt
1 cups whole milk
2 medium eggs
1 tbsp honey
2 tablespoons unsalted butter, melted, plus additional for brushing skillet

Filling:
1 tbsp honey
1 pint raspberries
1/2 bar of dark chocolate
1 can coconut milk, refrigerated

In a large bowl, whisk crepe ingredients briskly until well blended. Let sit about 15 minutes. Meanwhile, warm raspberries and honey in a small saucepan or skillet, mashing them. You can choose to strain them, but I don't. They add bulk. And they're good for you!
After they're warmed and saucy, transfer to a small bowl and refrigerate. Break chocolate into smaller pieces and warm on medium heat. Set aside.
With a mixer, blend 1 tbsp honey and cream of coconut milk only until thickened.
Spoon raspberries and coconut cream onto a crepe. Fold as pictured, drizzle with chocolate and serve with ice cream...

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