Three Berry Crepes With Creme Anglaise And Strawberry Sauce

• 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
• 1 tablespoon caster sugar
• CREME ANGLAISE
• 250 ml milk
• 1/4 - 1/2 teaspoon vanilla extract
• 3 egg yolks
• 75 g sugar

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!

milk, flour, salt, water, eggs, nutmeg, butter, filling, strawberry, boysenberries, caster sugar, anglaise, milk, vanilla, egg yolks, sugar

Taken from www.food.com/recipe/three-berry-crepes-with-creme-anglaise-and-strawberry-sauce-20607 (may not work)