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Ingredients
Crepes

4 Eggs
1 1/2 cupMilk
1 1/2 cupFlour
1/8 tsp.Salt
1 tsp.Sugar
2 tsp.Butter, melted
1 tsp.Butter
1 tsp.Brown sugar
2 oz.Grand Marnier or Triple Sec
2 1/2 cupsFresh strawberries, quartered
1 cupStrawberry Sauce (recipe follows)

Romanoff Cream

1 1/2 cups Lightly sweetened whipped cream
1/2 cup Sour cream
1 tsp. Confectioner's sugar
1/2 tsp. Orange zest

Service

1/4 cupToasted sliced almonds
Confectioner's sugar or cocoa powder to garnish
Mint sprigs to garnish

Method
Prepare Romanoff cream by combining whipped cream, sour cream, Confectioner's sugar and orange zest. Mix well and reserve under refrigeration. Prepare crepe batter by whisking eggs and milk together. Sift flour, salt and sugar into a separate mixing bowl. Incorporate egg/milk mixture into dry ingredients and mix well breaking up any lumps. Whisk until batter is the smooth consistency of heavy cream. Add melted butter and mix. Allow batter to rest under refrigeration for at least 2 - 3 hours. To cook crepes, heat a well-seasoned crepe or non-stick omelette pan over medium heat.

Pour in 2-3 tablespoons of batter and swirl to evenly spread batter in pan. Cook for approximately one minute or until batter is set. Flip crepe and cook until lightly golden brown. Slide crepe from pan. Repeat until all the batter is used and reserve cooked crepes, keeping warm. Melt butter in a medium sauté pan. Add brown sugar and strawberries. sauté briefly. Add Grand Marnier and Strawberry Sauce cook to just heat through. Fold crepes and place on serving plates. Top with strawberry mixture. Top with Romanoff cream. Dust with Confectioner's sugar and garnish with toasted almonds and mint sprigs.

Makes 6 Servings

Chef Larry's Strawberry Sauce
Ingredients

1 cupRipe strawberries, hulled and sliced
1/2 cup Orange juice
1 T.Sugar
Squeeze of fresh lemon juice

Method
Place strawberries, orange juice, sugar and lemon in a blender. Puree until smooth. Strain and reserve until use.

Makes 1 cup

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