Three Berry Crepes With Creme Anglaise And Strawberry Sauce - cooking recipe

Ingredients

CREPES
1 cup milk
3/4 cup flour
1 teaspoon salt
1/2 cup water
3 eggs
1 pinch nutmeg
1 tablespoon butter
FILLING
1 pint strawberry
1 pint boysenberries
1 tablespoon caster sugar
CREME ANGLAISE
250 ml milk
1/4 - 1/2 teaspoon vanilla extract
3 egg yolks
75 g sugar

Preparation

Place all crepe ingredients together and mix well.
Allow to stand for 30 minutes.
Make crepes in a heavy crepe pan.
Spray crepe pan with cooking oil and pour in enough mixture to form a thin and even layer over pan.
When crepes begin to bubble turn and cook other side.
Makes 10-12 crepes.
While the crepe mixture is'standing'combine the berries and sugar for the filling in a bowl and allow to stand for 20 minutes.
Filling-------------.
Blend together all ingredients and put through a fine sieve to remove pips.
Creme Anglaise-----------.
Bring the milk to the boil with vanilla extract.
Beat egg yolks and sugar until pale yellow.
Pour milk over the eggs and blend.
Return to a low heat and stirring constantly, thicken the sauce.
Do not BOIL.
The mixture is'thickened' when it coats the back of a spoon.
Cover sauce and chill in the fridge.
TO ASSEMBLE DESSERT-------------.
Place generous spoonfuls of berries in the centre of each crepe (dividing the mixture evenly amongst the crepes).
Fold in the sides of each crepe to form a square'parcel'.
Allow 2'parcels' per person.
Spoon the Creme Anglaise on one side of a flat plate and the Strawberry Sauce on the other so that the 2 sauces just meet in the middle.
Arrange the crepes gently on the sauce.
Garnish each plate with a strawberry sliced in half.
Voila!