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Ingredients:

2 each Eggs, large
3/4 cup Milk
3/4 cup Flour
pinch Salt
1/2 tsp. Sugar
1 tsp. Butter, melted
to garnish Confectioner's sugar
4 - 6 each Strawberries, fanned
to garnish Toasted sliced almonds
to garnish Fresh mint sprigs
for service Lightly sweetened whipped cream

Ingredients For Warm Berry Compote:

1 cup Chef Larry's Strawberry Sauce (recipe follows)
1/2 cup Fresh blueberries
1/2 cup Fresh raspberries
1 cup Fresh strawberries, hulled and quartered

Method:
Prepare Chef Larry's Strawberry Sauce per recipe, reserve. Prepare 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 to 3 hours. To cook pancakes, heat a well-seasoned crepe or non-stick omelette pan over medium heat. Pour in 2 to 3 tablespoons of batter and swirl to evenly and thinly spread batter in pan. Cook for approximately one minute or until batter is set. Flip and cook until lightly golden brown. Slide pancake from pan. Repeat until all of the batter is used.

Heat Chef Larry’s Strawberry Sauce, do not boil or simmer. Add blueberries, raspberries and strawberries. Turn off heat and allow berries to steep in warm strawberry sauce to create compote. Fold crepes into quarters and place on serving plates. Top generously with Warm Berry Compote. Garnish with toasted sliced almonds, whipped cream, fanned strawberries and mint sprigs. Dust with Confectioner's sugar and serve.

Makes 4 to 6 Servings

Chef Larry Strawberry Sauce Ingredients:

1 cup Ripe strawberries, hulled and sliced
1/2 cup Orange juice
1 tblspn. 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