• Beat Tazah crêpe mix with the eggs, milk, vanilla and food coloring
• Mix must be smooth and well combined.
• Heat pan over medium heat, and oil it.
• Cook until golden and bubbly
• Turn on other side, cook for another min.
• Continue the previous steps until the batter is done.
• With a heart shaped cookie cutter, cut each crêpe into 4 hearts. 
• Then, start layering. Alternate between crêpe hearts, chocolate spread and fruits. 
• Decorate with whipped cream*
• Garnish and serve to your loved ones.   

For the Whipped Cream

• Place mixer bowl and whisk in freezer for at least 20 minutes to chill.
• Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.
• Do not over beat.

For Cream Cheese Frosting

• Cream the butter and cream cheese together until smooth and fluffy (just like creaming butter and sugar for any other batter).
• Stir in vanilla.
• Start adding in sugar at least 2 cups and more depending on the thickness and sweetness desired
• Add in the raspberries and turn on the mixer