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1
Place all crepe ingredients together and mix well.
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2
Allow to stand for 30 minutes.
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3
Make crepes in a heavy crepe pan.
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4
Spray crepe pan with cooking oil and pour in enough mixture to form a thin and even layer over pan.
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5
When crepes begin to bubble turn and cook other side.
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6
While the crepe mixture is'standing'combine the berries and sugar for the filling in a bowl and allow to stand for 20 minutes.
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7
Filling-------------.
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8
Blend together all ingredients and put through a fine sieve to remove pips.
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9
Creme Anglaise-----------.
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10
Bring the milk to the boil with vanilla extract.
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11
Beat egg yolks and sugar until pale yellow.
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12
Pour milk over the eggs and blend.
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13
Return to a low heat and stirring constantly, thicken the sauce.
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14
Do not BOIL.
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15
The mixture is'thickened' when it coats the back of a spoon.
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16
Cover sauce and chill in the fridge.
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17
TO ASSEMBLE DESSERT-------------.
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18
Place generous spoonfuls of berries in the centre of each crepe (dividing the mixture evenly amongst the crepes).
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19
Fold in the sides of each crepe to form a square'parcel'.
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20
Allow 2'parcels' per person.
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21
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.
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22
Arrange the crepes gently on the sauce.
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23
Garnish each plate with a strawberry sliced in half.
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24
Voila!
