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Strawberry Compote Crepes

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Recipe Ingredients

1 cup sliced strawberries
2 kiwi fruit, peeled and sliced
1 navel orange, halved, peeled and sectioned
1 cherimoya, peeled, seeded, and chunked or 1 cup pineapple chunks
1/2 cup red or green seedless grapes, halved
3 Tbsp Grand Marnier or Triple Sec (orange) liqueur
4 crepes at room temperature
4 Tbsp light frozen nondairy whipped topping, thawed
- fresh starfruit slices or mint for garnish

Cooking Procedures

In bowl, toss together fruit; spoon Grand Marnier over. Chill for up to several hours. To serve, divide fruit among 4 crepes; fold crepes over fruit. Top each crepe with 1 Tbsp whipped topping. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

a saucepan and heat a little; add shortening and water; let boil two minutes. Remove from the fire and add remaining sugar, flour mixed with salt, and walnut meats. Spread as rolled wafers; mark in 2- inch squares, and lay a nut meat on top. Bake in slow oven, removing from pan as soon as done. POTATO FLOUR CAKES AND COOKIES ANGEL CAKE 1 cup sugar. 1 tsp. cream tartar. 24 cup potato flour, scant. j tsp. salt. 8 whites of eggs. 1 tsp. vanilla, lemon or almond. Sift flour and suga

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