Ingredients:

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

For the crepes:

4 Eggs each
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 to 3 oz. Brandy
1 1/2 cups Peaches, peled, seeded, sliced
1/4 tsp. Fresh ginger, minced
1/3 cup Fresh raspberries
1/3 cup Fresh blueberries
squeeze of Fresh lemon juice
1/4 tsp. Lemon zest
1/4 cup Orange juice juice
1 cup Lightly sweetened whipped cream
to garnish Shaved chocolate
to granish Toasted sliced almonds
to garnish Confectioner's sugar
to garnish Mint sprigs

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 to 3 hours.

To cook crepes, 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 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 peach slices, ginger, sugars, cinnamon and zest, saute briefly. Remove pan from heat and add brandy. Carefully return pan to heat as brandy will flame. Add orange juice and a squeeze of lemon juice, simmer until sauce thickens slightly. Add berries and heat through. Fold crepes and place on serving plates. Top with peach berry mixture. Garnish with whipped cream, shaved chocolate and toasted almonds. Dust with Confectioner's sugar and add mint sprigs.

Makes 4 to 6 servings