Yield: 6 Servings

Ingredients:

4 Eggs

1 1/2 cup Milk

1 1/2 cup Flour

1/8 tsp. Salt

1 tsp. Sugar

2 tsp. Butter, melted

2 oz. Butter

1 1/2 tsp. Brown sugar

1 1/2 tsp. Sugar

3 oz. Grand Marnier

1/3 cup Orange juice

1/4 cup Pineapple, small dice

1/4 cup Mango, small dice

1/4 cup Papaya, small dice

1/4 cup Kiwi fruit, small dice

1/4 cup Banana, green tip, small dice

1/2 cup Fresh raspberries

Mint sprigs to garnish

Confectioner’s sugar to garnish

Pinipig (Toasted rice) to garnish; see Chef Larry’s Notes

Method:
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 omelet 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. Cool and reserve.

Melt butter in sauté pan over medium heat. Add sugar mixture, cook for 2 minutes. Remove pan from heat and add Grand Marnier. Carefully return pan to heat, keeping head and hair back as Grand Marnier will flame. Allow flame to dissipate, add orange juice. Reduce heat and simmer until sauce thickens slightly. Add fruit and cook just enough to warm through.

Fold crepes into quarters and place on serving plates. Top crepes with warm fruit and sauce. Garnish with whipped cream, mint sprigs and pinipig. Dust with Confectioner’s sugar and serve.

Chef Larry’s Notes

Pinipig is pounded and toasted young rice. Pinipig can be found in Filipino / Asian markets.