Ingredients
CREPES
1 cup milk
3/4 cup flour
1 teaspoon salt
1/2 cup water
3 eggs
1 pinch nutmeg
1 tablespoon butter
FILLING
1 pint strawberry
1 pint boysenberries
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Place all crepe ingredients together and mix well. Allow to stand for 30 minutes. Make crepes in a heavy crepe pan. Spray crepe pan with cooking oil and pour in enough mixture to form a thin and even layer over pan. When crepes begin to bubble turn and cook other side. Makes 10-12 crepes. While the crepe mixture is'standing'combine the berries and sugar for the filling in a bowl and allow to stand for 20 minutes. Filling-------------. Blend together all ingredients and put through a fine sieve to remove pips. Creme Anglaise-----------. Bring the milk to the boil with vanilla extract. Beat egg yolks and sugar until pale yellow. Pour milk over the eggs and blend. Return to a low heat and stirring constantly, thicken the sauce. Do not BOIL. The mixture is'thickened' when it coats the back of a spoon. Cover sauce and chill in the fridge. TO ASSEMBLE DESSERT-------------. Place generous spoonfuls of berries in the centre of each crepe (dividing the mixture evenly amongst the crepes). Fold in the sides of each crepe to form a square'parcel'. Allow 2'parcels' per person. Spoon the Creme Anglaise on one side of a flat plate and the Strawberry Sauce on the other so that the 2 sauces just meet in the middle. Arrange the crepes gently on the sauce. Garnish each plate with a strawberry sliced in half. Voila!
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Electric flat crepe maker — even heat, T-spreader included
Italian pasta organized by shape — which sauce belongs with which pasta
Wooden T-spreader for even, thin crepe batter distribution
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Professional-grade blender — silky purees, hot soups, nut butters
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Electric flat crepe maker — even heat, T-spreader included
Italian pasta organized by shape — which sauce belongs with which pasta
Wooden T-spreader for even, thin crepe batter distribution
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Professional-grade blender — silky purees, hot soups, nut butters