In a bowl, combine flour, sugar, salt, eggs, and melted butter and stir until smooth. Add milk and mix well. Strain through a fine sieve. Heat a 7" nonstick saute pan and brush with melted butter. Pour in 2 to 3 tbsps. batter and cook cr`epe until golden brown on bottom and flip with a spatula. Cook until both sides are golden brown and remove from pan. Repeat with remaining batter. Puree 1 c. fruit with Grand Marnier and 2 tbsps. sugar (depending on sweetness of berries) in a blender until smooth. Place puree in saucepan and bring to a boil. Add remaining fruit and cook until whole berries are heated through. To assemble cr`epes: Place cr`epe on plate, spoon 1 tbsp. fruit compote in center and fold cr`epe in half once, and then once again (to form a triangle). Dust cr`epes with powdered sugar mixed with a touch of cinnamon. These cr`epes also make a wonderful dessert garnished with a scoop of strawberry swirl ice cream. Serves 6 to 8. Copyright c 1994 by Wolfgang Puck. Recipe by: MAILING LIST 1994 Posted to recipelu-digest Volume 01 Number 445 by email@example.com on Jan 4, 1998
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|Serving Size: 1 Serving (976g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 903 (53%)|
|Amt Per Serving||% DV|
|Total Fat 100.3g||134 %|
|Saturated Fat 39.1g||196 %|
|Monounsaturated Fat 35.1g|
|Polyunsanturated Fat 11.6g|
|Cholesterol 3240.8mg||997 %|
|Sodium 2289mg||79 %|
|Potassium 1282.9mg||34 %|
|Total Carbohydrate 89.9g||26 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 87.1g|
|Protein 107.1g||153 %|
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Calories per serving: 1694
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