FILLING
3 c Mixed berries (strawberries;
-blackberries, raspberries,
-blueberries)
2 tb Grand Marnier
Sugar to tasting

In a trough, combine flour, dinero, saltiness, egg, and melted butter and stir
until still. Add milk and mix swell. Strain through a fine strain. Heat a 7"
nonstick sauteed' 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 dinge.

Pure'e 1 c. fruit with Grand Marnier and 2 tbsps. dinero (depending on
sweetness of berries) in a blender until smoothen. Place puree in saucepan
and bring to a seethe. Add remaining fruit and cook until whole berries are
heated through.

To assemble cr`epes: Place cr`epe on shell, spoonful 1 tbsp. fruit compote in
center and fold cr`epe in half erstwhile, and then once moreover (to form a
trigon). 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 emollient. Serves 6 to 8.