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La Belle Cuisine
3/4 cup all-purpose flour
1 tablespoon granulated sugar
3 large eggs
2 tablespoons melted unsalted butter
1 1/2 cups milk
Additional melted butter for
brushing the pan
3 cups mixed berries
2 tablespoons Grand Marnier
Sugar to taste
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-inch
nonstick sauté pan and brush with melted butter. Pour in 2
to 3 tablespoons batter and
cook crêpe 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.
Purée 1 cup fruit with Grand Marnier and 2 tablespoons sugar
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 crêpes:
Place crêpe on plate, spoon 1 tbsp. fruit compote in center and
in half once, and then once again (to form a triangle). Dust
powdered sugar mixed with a touch of cinnamon. These crêpes also make
a wonderful dessert
garnished with a scoop of strawberry swirl ice cream.
Serves 6 to 8.
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Breakfast with Fruit
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