Ingredients

Instructions

  1. Place all crepe ingredients together and mix well.
  2. Allow to stand for 30 minutes.
  3. Make crepes in a heavy crepe pan.
  4. Spray crepe pan with cooking oil and pour in enough mixture to form a thin and even layer over pan.
  5. When crepes begin to bubble turn and cook other side.
  6. Makes 10-12 crepes.
  7. While the crepe mixture is'standing'combine the berries and sugar for the filling in a bowl and allow to stand for 20 minutes.
  8. Filling-------------.
  9. Blend together all ingredients and put through a fine sieve to remove pips.
  10. Creme Anglaise-----------.
  11. Bring the milk to the boil with vanilla extract.
  12. Beat egg yolks and sugar until pale yellow.
  13. Pour milk over the eggs and blend.
  14. Return to a low heat and stirring constantly, thicken the sauce.
  15. Do not BOIL.
  16. The mixture is'thickened' when it coats the back of a spoon.
  17. Cover sauce and chill in the fridge.
  18. TO ASSEMBLE DESSERT-------------.
  19. Place generous spoonfuls of berries in the centre of each crepe (dividing the mixture evenly amongst the crepes).
  20. Fold in the sides of each crepe to form a square'parcel'.
  21. Allow 2'parcels' per person.
  22. 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.
  23. Arrange the crepes gently on the sauce.
  24. Garnish each plate with a strawberry sliced in half.
  25. Voila!