| 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 ctlindab@mail1.nai.net on
Jan 4, 1998
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