Crêpes Suzette

Gently heating the fresh berries to not more than 48°C (118°F) ensures that the vitamins and enzymes aren't lost.

1/2 cup (125 mL) whole wheat flour
1/2 cup (125 mL) water
1/2 cup (125 mL) whole milk or apple cider
pinch of nutmeg
pinch of salt
2 free-range eggs
1 Tbsp (15 mL) lemon juice
2 Tbsp (30 mL) honey
2 Tbsp (30 mL) butter
1/4 cup (60 mL) Grand Marnier (optional)
grated rind of one orange

In a large mixing bowl combine flour, water, milk or apple cider, nutmeg and salt. Mix thoroughly. Add eggs and stir until a smooth batter forms. Refrigerate for 30 minutes.

Add one quarter of a teaspoon (one mL) of butter to a small non-stick pan (preferably eight inches or 15 centimeters in diameter) and melt at medium heat. Cover the bottom of the pan with melted butter. Add four tablespoons (60 mL) of batter to the pan. There should be just enough to cover the bottom of the pan by lifting and tilting it to spread the batter around. After two minutes the pancake should form a bubble. This is the moment to flip it over and fry the other side for two or three minutes. Continue this procedure until you use all the batter. Set the cr?s aside.

In another pan, gently warm the orange and lemon juice , honey, butter, berries and Grand Marnier over low to medium heat for two to three minutes. Place two tablespoons (30 mL) of berry mixture inside each crepe and roll. Arrange on serving plates and drizzle with remaining berry mixture. Garnish with orange rind and whipped cream. Serves four.

Source: alive Magazine (pre-2000)