| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | All-purpose flour |
| 1 | tb | Granulated sugar |
| 1 | pn | Salt |
| 3 | lg | Eggs |
| 2 | tb | Melted unsalted butter |
| 1 1/2 | c | Milk |
| Additional melted butter for brushing the pan | ||
| 3 | c | Mixed berries (strawberries; blackberries, raspberries, blueberries) |
| 2 | tb | Grand Marnier |
| Sugar to taste |
INSTRUCTIONS
BATTER INGREDIENTS FILLING In a bowl, combine flour, sugar, salt, eggs, and melted butter and stir until smooth. Add milk and mix well. Strain through a fine sieve. Heat a 7" nonstick saute' pan and brush with melted butter. Pour in 2 to 3 tbsps. batter and cook cr`epe until golden brown on bottom and flip with a spatula. Cook until both sides are golden brown and remove from pan. Repeat with remaining batter. Pure'e 1 c. fruit with Grand Marnier and 2 tbsps. sugar (depending on sweetness of berries) in a blender until smooth. Place puree in saucepan and bring to a boil. Add remaining fruit and cook until whole berries are heated through. To assemble cr`epes: Place cr`epe on plate, spoon 1 tbsp. fruit compote in center and fold cr`epe in half once, and then once again (to form a triangle). Dust cr`epes with powdered sugar mixed with a touch of cinnamon. These cr`epes also make a wonderful dessert garnished with a scoop of strawberry swirl ice cream. Serves 6 to 8. Copyright c 1994 by Wolfgang Puck. Recipe by: MAILING LIST 1994 Posted to recipelu-digest Volume 01 Number 445 by [email protected] on Jan 4, 1998
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