Crepes with Apricot-Berry Compote


2 T whole wheat flour, sifted
Pinch of salt
1 C milk
6 eggs, lightly beaten
3 T unsalted butter, melted, plus more for cooking
2 t Grand Marnier
4-5 C assorted fresh berries (strawberries, raspberries, and blueberries)
1/4 C orange juice mixed with 3 T B&R Farms Dried Apricot Topping


In a bowl, stir together flour and salt; whisk in milk, eggs, 3 Tbsp butter and 1 tsp Grand Marnier until smooth. Refrigerate 2 hours.

In a saucepan over medium heat, bring berries and orange juice mixture to a boil, while stirring, and cook for 3 min. Stir in 1 t Grand Marnier.

Set aside to cool.

Heat a crepe pan over medium-low heat. Brush pan with butter, pour 1/4 cup batter into pan and swirl pan to spread batter evenly over surface.

Cook until golden, 1 min. per side.

Repeat to make 20 crepes.

To assemble, spoon 2 T berry compote on one side of crepe and fold into quarters.

Repeat with remaining crepes.

Serve with remaining compote.

Serves 6-8.