Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------FOR CREPES------------------------------
1 c All-purpose unbleached flour 2 lg Eggs
1 tb Sugar 3 tb Unsalted butter, melted and
Pinch of salt -cooled
1 2/3 c Low-fat milk

------------------------FOR FILLING-----------------------------
1/2 Apple, peeled, seeded and 1/2 c Diced pineapple
-diced 1/2 c Heavy cream, flavored with
1/2 Pear, peeled, seeded and 1/4 ts Vanilla extract and whipped
-diced -into soft peaks

------------------------FOR GARNISH-----------------------------
1 c Strawberries or raspberries, -long strips
-pureed (if using Angelica cut into 1-inch
-raspberries, strain) -strips
Zest of 1 orange, cut into Mint leaves

Prepare crepes: In a large bowl sift flour, sugar and salt and make a
well in the center. Whisk the milk into the flour gradually, until it
is combined. Add eggs one at a time, whisking quickly until
incorporated. Whisk in butter and allow batter to sit at room
temperature for 30 minutes.

Heat a non-stick 10-inch crepe pan over medium-high heat until hot,
add 1/3 C batter and swirl the pan until the batter covers the
surface in an even layer. Cook until crepe bub- bles on top, turn and
cook for 30 seconds. Remove crepe from pan and keep warm in oven at
low temperature. Repeat process with the remaining batter. Makes 8
crepes. Extra crepes may be frozen.

Prepare filling: In a non-stick pan over medium heat, add apple, pear
and pineapple and saute until warm. Remove pan from heat and set
aside.

To serve: In the center of each crepe, evenly divide and mound fruit
mixture and top with a generous T of whipped cream. Gently gather the
crepe together and slightly twist. The cream will help it stay to-
gether. Wrap strips of orange zest around the narrow neck of the
crepe. Place crepes in the center of a dessert plate and drizzle or
dot the berry puree around it. Serve immediately. Serves 4.

House Beautiful/September/93 Scanned fixed by DP GG

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