Sweet Crepes With Cream And Fruit (Reve De Gourmand)

• 1 1/2 cups all-purpose, unbleached white flour
• 4 eggs
• 1/4 cup sugar
• Pinch of salt
• 2 cups low-fat milk
• 1/2 cup cold water
• 4 tablespoons sweet butter, melted
• 2 teaspoons vanilla extract
• 4 tablespoons melted butter for brushing
• Creme chantilly
• 1 1/2 cups blueberries
• 2 tablespoons Grand Marnier

1. Mix the flour, eggs, sugar and salt in a food processor or blender.
2. Slowly add the milk and then the water in a steady stream, mixing constantly.
3. Add the melted butter to the mixture and finally add the vanilla.
4. Heat a seven-inch nonstick pan over medium-high heat.
5. Ladle two ounces of the batter and swirl to cover the bottom of the pan evenly.
6. Cook the crepe for about one minute, until it is lightly browned, then turn the crepe and cook 30 seconds more and transfer to a plate.
7. Add more batter and repeat the cooking process until all the batter is used.
8. To serve, combine the blueberries with the Grand Marnier in a small bowl.
9. Brush each crepe with some melted butter and fold into quarters.
10. Garnish with the blackberries and creme chantilly and serve at once.

allpurpose, eggs, sugar, salt, lowfat milk, cold water, sweet butter, vanilla, butter, creme chantilly, blueberries, grand marnier

Taken from cooking.nytimes.com/recipes/1277 (may not work)