Flaming Berries Served with Crepes

Yield: 6

Preparation 25 min, Cooking 15 min

Ingredients

For Crepes:

• 1-½ cups of all-purpose flour – (375ml)
• 3 large eggs
• 1 teaspoon – (5ml)
• ½ teaspoon salt – (2.5ml)
• 1-½ cups of milk – (375ml)
• 2 /3 stick of sweet butter, melted
• ½ cup of cold water – (125ml)

Flamed Berries: 

• 3 cups of fresh mixed berries
• 1 stick sweet butter
• 1/3-cup sugar – (75ml)
• Juice of 1-½ limes
• Juice of 1 lemon
• ¼ cup of water – (60ml)
• 1/3 cup of Grand Marnier – (75ml)

Directions

1. Preheat oven to 400°F
2. For crepes, place flour in a large bowl.  Break eggs in a separate bowl to ensure they are clean and no shells get into the mix.  Add the eggs to the flour. Add sugar, salt, and half of the milk.  Whisk until smooth and thick batter. Add the remaining milk, melted butter, and water.  The consistent should be that of light syrup.
3. Make the crepes.  Heat a small non-stick pan on a medium to high flame and do not grease pan.  Hold the pan slightly tilted and pour about 3 tablespoons of batter on to the high side.  Quickly tilt pan so that the batter covers the residual surface, before it has a chance to harden.
4. Give it shake to force expansion, the thinner the coat the better the crêpe.  Cook each crepe for about 50 seconds.  To release the crepe and flip it, bang the pan down on a cushioned surface such as a folded towel.  Flip the crepe and cook it on the other side for approximately 30 seconds.
5. Stack the crepes with the first cooked side down so that it is the display side when rolled.
6. When all of the crepes are made, melt the butter for the berries in a large skillet.  Add sugar, fresh limejuice and fresh lemon juice and water to skillet. Reduce for approximately 5 minutes until caramelized.
7. Add berries to caramel sauce and using a spoon, coat the berries with the sauce.
8. Add Grand Marnier and flambé.  Baste the fruit until the flame subsides. Serve one spoonful of  berries  with a two folded crepes and spoon sauce on top.
9. Enjoy!