Ingredients

2 Eggs
3/4 c. Milk
3/4 c. Flour
Pinch of Salt
1/2 tsp. Sugar
1 tsp. Butter, melted
2 c. Chef Larry's Lemon Pastry Cream (recipe follows)
2 c. Fresh strawberries, sliced
1 c. Fresh raspberries
1 c. Chef Larry's Strawberry Sauce (recipe follows)
1 c. Lightly sweetened whipped cream
1/4 c. Toasted sliced almonds
Confectioner's sugar to garnish
Mint sprigs to garnish
Fresh strawberries, cut in half to garnish

Method
Prepare Chef Larry's Lemon Pastry Cream and Strawberry Sauce per recipes, reserve. 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.

Portion Chef Larry's Lemon Pastry Cream in center of the crepes and top with sliced strawberries and raspberries. Roll up crepes. Place a small pool of Chef Larry's Strawberry Sauce in the center of the serving plates and top with filled crepes. Top with whipped cream. Garnish with toasted almonds, dust Confectioner's sugar, strawberry halves and mint sprigs.

Makes 4 Servings

Chef Larry's Lemon Pastry Cream Ingredients

3 cups Milk
2/3 cup Sugar
2 Eggs
1 Egg yolk
4 tsp. Corn starch
1 1/2 tsp. Vanilla
2 tsp. Lemon zest
Squeeze of Fresh lemon juice

Method Prepare a double boiler by placing a saucepan with water over medium heat. Bring water to a simmer. Place a stainless steel mixing bowl over saucepan. Place 2 1/2 cups of milk in the bowl and heat with lemon zest until steam rises from the surface. In a separate bowl, add remaining 1/2 cup milk and sugar. Sift in cornstarch and whisk until well blended. Add eggs and egg yolks, whisk until mixed well.

Remove milk from double boiler and gradually whisk in egg mixture. Return pan to double boiler and cook whisking constantly until mixture is smooth and thick. Remove from heat, stir in vanilla and lemon juice. Transfer lemon pastry cream to a bowl. Place plastic wrap over the surface and refrigerate until use.

Makes 3 Cups

Chef Larry Strawberry Sauce
Ingredients

1 cup Ripe strawberries, hulled and sliced
1/2 cup Orange juice
1 T. Sugar
Squeeze 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