Instructions: In a bowl, combine flour, sugar, salt, eggs, and melted butter and stir until smooth. Add milk and mix well. Strain through a fine sieve. Heat a 7" nonstick saute pan and brush with melted butter. Pour in 2 to 3 tbsps.

batter and cook cr`epe until golden brown on bottom and flip with a spatula. Cook until both sides are golden brown and remove from pan. Repeat with remaining batter.

Puree 1 c. fruit with Grand Marnier and 2 tbsps. sugar (depending on sweetness of berries) in a blender until smooth. Place puree in saucepan and bring to a boil. Add remaining fruit and cook until whole berries are heated through.

To assemble cr`epes: Place cr`epe on plate, spoon 1 tbsp. fruit compote in center and fold cr`epe in half once, and then once again (to form a triangle). Dust cr`epes with powdered sugar mixed with a touch of cinnamon.

These cr`epes also make a wonderful dessert garnished with a scoop of strawberry swirl ice cream.

Serves 6 to 8.

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