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Ingredients

For the Crepe batter:

1 cup Flour
pinch Salt
4 each Eggs
1 cup Milk
1 tsp. Vanilla
2 tsp. Melted butter
Cooking oil as needed
2 pints Strawberries, diced
1 tbsp. Grand Marnier
1 1/2 cup Whipped cream, slightly sweetened
1/2 cup Sour cream
1/4 cup Orange juice
1/3 tsp. Orange zest
2 tsp. Sugar
Chef Larry's Strawberry Sauce for service
Whole strawberries, cut in half, to garnish

Method

Prepare Chef Larry's Strawberry Sauce per recipe, reserve. To prepare crepes, sift flour and salt into a mixing bowl. Add eggs and mix until smooth. Incorporate milk, vanilla and melted butter, mix until smooth. Allow batter to rest for at least 4 hours.

Prepare crepes by heating a non-stick pan over medium heat. Pour in 2 - 3 ounces of battter and swirl pan to create a thin layer. Cook crepe until set and carefully turn. Slide crepe from pan and reserve keeping warm. Repeat process to make 12 crepes.

Combine Grand Marnier, whipped cream, sour cream, orange juice, orange zest and sugar. Mix well. Adjust sweetness if necessary by adding more sugar. Fold in diced starwberries. Fill crepes with strawberry / cream mixture and place on serving plates. Drizzle with Chef Larry's Strawberry Sauce. Garnish with halved strawberries and Concfectioner's sugar.

Makes 4 - 6 servings.

Chef Larry's Strawberry Sauce

Ingredients

1 cup Ripe strawberries, hulled and sliced
1/2 cup Orange juice
1 tblspn. Sugar
squeeze Fresh lemon juice

Method

Place strawberries, orange juice, sugar and lemon juice in a blender. Puree until smooth.

Strain and reserve until use.

Yields 1 cup.