2 organic brown large eggs
3/4 cup cream
1/2 cup water
1 cup organic whole wheat pastry flour
2 1/2 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons of your favorite liqueur such as Chambord
Combine all of the ingredients and mix. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.
Heat a small non-stick pan. Add butter to coat. Pour 2 ounces of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the plate.
Top with sliced strawberris, blueberries, and rasberries. Dust lightly with powdered sugar and serve.