Ingredients
Crepes

4 Eggs
1 1/2 cup Milk
1 1/2 cup Flour
1/8 tsp. Salt
1 tsp. Sugar
2 tsp. Butter, melted

Warm Berry Compote

3 oz. Chambord raspberry liqueur
1/3 cup Orange or apple juice
2 tsp. Sugar
Squeeze of fresh lemon
1/2 cup Raspberries, fresh or frozen
1/2 cup Blueberries, fresh or frozen
2/3 cup Strawberries, stemmed, halved or quartered
1 1/2 tsp. Corn starch
1 1/2 tsp. Water
1 cup Lightly sweetened whipped cream
Toasted sliced almonds to garnish
Confectioner's sugar to garnish

Method Combine cornstarch and water. Mix well and reserve. Place Chambord liqueur and juice in a saucepan. Bring to a simmer. Add small amounts of cornstarch/water mixture and whisk to thicken slightly. Simmer briefly. Add "squeeze" of lemon juice. Turn off heat and add berries to steep. Reserve keeping warm. 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. Fold crepes and places on serving plates. Top with Warm Berry Compote, Garnish with toasted almonds and dust with Confectioner's sugar.

Chef Larry's Notes
Chambord is premium raspbery liqueur. Any berry flavored liqueur can be used in this recipe.

Makes 6 Servings