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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 tsp. Butter
1 tsp. Brown sugar
1 tsp. Granulated sugar
2-3 oz. Grand Marnier or Triple Sec (Orange liqueur)
1 1/4 cups Fresh peach wedges, peeled
1/2 cup Fresh blueberries
1/3 tsp. Ground cinnamon
Pinch of ground nutmeg
Squeeze of fresh lemon juice
1/4 cup Orange juice
1 cup Lightly sweetened whipped cream
1/4 cup Toasted sliced almonds
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. Melt butter in a medium saute pan.

Add sugars, peach wedges, cinnamon, nutmeg and lemon juice, saute briefly. Remove pan from heat and add Grand Marnier. Carefully return pan to heat as liqueur may flame. Simmer for one minute. Add orange juice and simmer. Add blueberries. Cook until sauce thickens slightly. Fold crepes and place on serving plates. Top with peach blueberry mixture. Garnish with with whipped cream and toasted almonds. Dust with Confectioner's sugar and add mint sprigs.

Makes 6 Servings