Instructions: In a saucepan combine the water, wine, 1 tablespoon sugar, zest, cinnamon and cloves and bring to a boil. Add the raisins and let them steep off the heat for 15 minutes or so or until they are very plump. While raisins are steeping, combine the port, remaining 1 tablespoon sugar, pepper, red wine and cornstarch and stir until cornstarch is dissolved. Pour into a small non-reactive saucepan and whisk over moderately heat until sauce thickens, about 3 minutes. To serve: Divide cheese,walnuts and a tablespoon or two of raisins with syrup in the center of each crepe. Fold crepes to enclose filling and spoon a tablespoon or 2 of warm port sauce around (save any extra port sauce for another use). Garnish with a dusting of powdered sugar and mint sprigs.

Yield: 8 crepe

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