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.