In a large mixing bowl, beat eggs well with a whisk. Whisk in milk remaining ingredients briskly to make a smooth, thin batter.
Spoon just enough of the batter onto a hot, tipped, crepe or omelet pan, swirling around the pan quickly to coat. (Adjust batter with more milk or flour if too thin or thick.) Cook 20-30 seconds on the first side to brown lightly. Lift the edge of a crepe with a fork and flip over, cooking an additional 15-20 seconds on the second side.
Arrange a serving platter with crepes, whipped cream, grated chocolate, Glacéed Blueberries and Strawberry Coulis.
Clean strawberries and puree in blender or food processor. Transfer to a sauce pan to warm. Add lemon juice and maple syrup judiciously, tasting for a balance of acidity and sweetness. Stir in melted butter and serve.
Heat jelly in a small saucepan over medium-low heat until liquefied. Stir in creme de cassis. Gently toss with berries in a large bowl. Refrigerate until ready to use. Makes 2 cups.
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