Yield: 4 Servings
12 each Crepes **
4 tablespoons Butter
4 tablespoons Sugar
1/2 teaspoon Zest, orange
1/2 teaspoon Zest, lemon
1 teaspoon Juice, orange
1 teaspoon Juice, lemon
1 pt Strawberries, halved
1 tablespoon Brandy
** See recipe for Basic Crepes.
Melt the butter and add sugar. Stir, then add the lemon zest and the orange zest and juices. Reduce until syrupy.
Add crepes and berries and carefully flame with brandy.
Remove crepes, fill with berries and reduce sauce to glaze.
Pour over crepes.
Chef Gunter Preuss, Versailles Restaurant, New Orleans