ARCHIVED RECIPES See More Chef Larry Recipes CONTACT INFO E-Mail Chef Larry Your Comments, Questions

Ingredients

4 Eggs
1 1/2 cup Milk
1 1/2 cup Flour
1/8 tsp. Salt
1 tsp. Sugar
2 tsp. Butter, melted
1/4 cup Sugar
2 oz. Chambord raspberry liquer
1 cup Cranberry Sauce
1/2 tsp. Orange zest, finely chopped
2/3 cup Orange juice
1/4 tsp. Ground cinnamon
1 cup Lightly sweetened whipped cream
1/4 cup Toasted sliced almonds or walnut
Confectioner's sugar to garnish
Mint sprigs to garnish

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 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.

Prepare Cranberry Chambord Sauce by combining sugar, Chambord, cranberry sauce, orange zest, orange juice and cinnamon in a saucepan. Stir and bring to a simmer over medium heat. Reduce heat and allow sauce to simmer and thicken slightly. Fold crepes and place on serving plates.

Top with Cranberry Chambord Sauce. Garnish with whipped cream, toasted almonds and mint sprigs. Dust Confectioner's sugar and serve.

Makes 6 Servings