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CINNAMON SUGAR CREPES WITH FRESH BERRY COMPOTE IN ORANGE GLAZE
Spa Bistro Chef Dan Koommoo, Revive Spa, JW Marriott Desert Ridge Resort and Spa, Phoenix, ArizonaFor Crepes (makes 12 crepes)
3 cups all-purpose flour
2 cups rice flour
6 eggs
3 cups low-fat milk
1 tsp. cinnamon
pinch salt
Preparation
Combine all ingredients; adjust consistency so batter is smooth and just thick enough to coat the back of a ladle. Using standard crepe technique (tilting the pan, rolling the batter so it spreads out into a thin circle), cook each crepe until golden brown.
For Berry Compote
6 oranges, juiced
3/4 cup powdered sugar
1/2 cup spring water
1 cup sliced strawberries
1/2 cup whole blueberries
1/2 cup whole raspberries
Preparation
Combine orange juice, powdered sugar, and spring water in a pan, and reduce until the mixture forms a smooth glaze; allow to cool. Add fresh berries, and toss to make compote. Spoon over crepes, and serve.
January/February 2004
