¾ cup flour
1 tablespoon sugar
¼ teaspoon salt
2 eggs
1 cup milk
2 tablespoons vegetable oil
l tablespoon Grand Marnier
Process all ingredients in food processor or blender until smooth, stopping to scrape down sides. Cover and chill one hour.
Lightly grease the bottom of a six inch skillet or crepe pan; place over medium heat until skillet is hot. Pour 3 tablespoons of batter into skillet; quickly tilt in all directions until batter covers skillet bottom. Cook 1 minute until crepe can be shaken loose from the skillet. Turn or flip crepe and cook about 30 seconds on other side. Repeat procedure. Stack crepes between sheets of wax paper in heavy-duty plastic bag for up to 3 days in refrigerator, up to 4 months in freezer. Yield, 12 crepes
Combine different berries or fresh fruits, for total of 2 ½ or 3 pints. Boil 1 cup sugar and 1 cup of water in small saucepan, stir in l tablespoon lemon juice and ½ cup grand marnier. Cool and pour over fruit. Whip 2 cups of heavy cream with sugar and bit of vanilla. Spoon about 1/3 cup of cream in center of each crepe; roll up , place seam side down, on plates, top with fruit and syrup.