Drain raspberries and leave on paper towels to dry. Whip cream until very stiff and just before finished add icing sugar. Cut each large crepe into smaller squares. Pipe a line of
whipping creme into the center of each square and stick 4 or 5 raspberries into the cream. Roll up to form a cone or just fold to make a "package" ** make sure that you do not over fill or else
the whipping cream will come spurting out (onto your nice floor )