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Strawberry Almond Crepes
Crepes:
2 eggs
2/3 cup milk
3/4 cup flour
1/2 cup water
3 tablespoons butter, melted
Additional butter
Sauce:
1 1/2 cups fresh orange juice
1/3 cup butter
3 tablespoons honey
3 tablespoons orange liqueur
2 teaspoons fresh lemon juice
2 cups sliced strawberries
1/4 cup sliced almonds, toasted
To prepare crepes, in medium bowl, whisk together eggs, milk and water; gradually add flour and 3 tablespoons butter, mixing until smooth. Cover and refrigerate 30 minutes. Heat 6-inch nonstick skillet or crepe pan over medium heat until hot; grease lightly with butter. Add 2 tablespoons batter, swirling to coat bottom of pan with thin layer. Cook 1 to 2 minutes or until bottom is golden brown and edge begins to loosen from pan. Turn crepe over; cook second side 30 seconds or until bottom is golden. Remove from pan. Make remaining crepes, ending with approximately 12 crepes. Stack crepes, using wax paper to separate layers; set aside.
To prepare sauce, in large skillet, combine orange juice, butter, honey, liqueur and lemon juice; bring to a boil over medium heat. Reduce heat and simmer until mixture is thickened and reduced to about 1 cup, stirring occasionally with wire whisk. Add strawberries; cook until strawberries are just heated. To serve, fold each crepe in half, then in half again, making a triangle. Arrange three crepe triangle on each of 4 dessert plates. Spoon strawberries with sauce over crepes; sprinkle with almonds.
Makes 4 servings
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