For the Crepes

• ¾ cup flour
• ½ tsp. Salt
• 1 T. sugar
• ½ tsp vanilla extract
• 3 T. butter
• 1 cup milk
• 2 eggs

Place flour and salt in food processor and pulse to mix. Melt butter in milk in small saucepan over low heat. Add milk mixture to flour, running processor constantly to blend well. Add eggs one at a time and blend well. Let batter sit for at least 30 minutes before using. To cook crepes, heat a 6-inch non-stick pan until sizzling. Spray pan with pan release. Pour 1 oz. of batter in pan and swirl until batter coats bottom of pan (very thin!). Cook for about one minute or until you can see the edges of the crepe turning brown. Remove crepe and place on parchment paper to cool.

For the Berries

• 2 T. butter
• 2 pints of mixed, fresh berries
• ½ cup sugar

Heat a small saucepan over medium high heat and add butter. Cook berries in butter until they begin to burst. Add sugar and continue to cook until sauce thickens. Pour warm over crepes and garnish with whipped cream and powdered sugar.

INGREDIENTS

• 2 cups blanched almonds
• ¼ cup sugar
• ¼ cup melted butter or margarine
• ½ cup seedless raspberry jam
• 2/3 cup whipping cream
• 8 oz. white chocolate, chopped
• 2 Tbsp. lemon juice
• ½ tsp. almond extract
• 2¼ cups red raspberries, rinsed & drained
• 2 cups golden raspberries, rinsed & drained
• 1 Tbsp. almond-flavor liqueur

PREPARATION

In a blender or food processor, whirl almonds with 2 Tbsp. sugar until finely ground; if using a blender, whirl half of the mixture at a time. Pour nut mixture into a 9-inch tart pan with removable rim. Add butter and rub with fingers until mixture forms fine crumbs. Press nut mixture evenly over bottom and up side of pan until flush with rim. Bake crust in a 325° oven until dark gold, about 20 min. Spread crust bottom with jam. Cool on a rack. In a 1- to 2-quart pan over medium heat, stir cream and chocolate until smoothly melted, about 2 minutes. Stir in lemon juice and almond extract. Evenly spoon into crust. Chill tart until filling is firm to touch, 1 to 1¼ hours. Arrange red raspberries in a single layer on filling. In a blender or food processor, whirl golden raspberries, remaining 2 Tbsp. sugar, and liqueur until smoothly pureed. Press mixture through a fine strainer into a bowl; discard seeds. Evenly spread golden raspberry sauce in center of dessert plates. Remove pan rim. Cut tart into wedges and place a wedge in sauce on each plate.