Ingredients
For the Chocolate Crepes

3 oz. Cocoa powder
1 cup Flour
Pinch of salt
4 Eggs
2 cups Milk
1/2 tsp. Sugar
1 tsp. Vanilla
2 tsp. Melted butter
as needed Cooking oil

For the Fresh Berry Compote

3 oz. Chambord raspberry liqueur
1/3 cup Orange or apple juice
2 tsp. Sugar
squeeze Lemon, fresh
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
Toasted Macadamia nuts, chopped for service
Confectioner's sugar for service
Fresh mint sprigs for service
Lightly sweetened whipped cream for service

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 Chocolate Crepes by sifting cocoa powder, flour, sugar and salt into a mixing bowl. Add eggs and mix until smooth.

Incorporate milk, vailla and melted butter, mix until smooth. Allow batter to rest for 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. Slide crepe from pan. Fold crepes and place on serving plates. Top with Fresh Berry Compote, Garnish with toasted Macadamia nut, fresh mint sprigs and lightly sweetened whipped cream. Dust with Confectioner's sugar and serve.

Yield: 6 Servings

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