Galliano Crêpes with Seasonal Berries

To make the crêpe batter: In a clean bowl place the flour, then slowly whisk in the milk and water until a smooth blend is achieved. If any lumps remain after the liquids are added, pour the mixture through a fine mesh strainer to remove the lumps. Whisk in the eggs, egg yolks, salt, and sugar. Stir in the melted butter. Let the mixture rest for 1 hour, and add the brandy.

To make the pastry cream: In the clean bowl of an electric mixer fitted with a whisk, beat the egg yolks with the sugar on high speed until thick and pale yellow. In a separate bowl sift the flour and cornstarch together. Whisk the dry ingredients into the egg yolk mixture. In a noncorrosive saucepan scald the milk with the vanilla bean. Remove the pan from the heat and pour about one-fourth of the hot milk into the egg yolk mixture, whisking constantly. Return this mixture to the saucepan, and the saucepan to the heat, whisking constantly until the mixture thickens, reaching a puddinglike consistency. Remove the pan from the heat and blend in the butter. Strain into a bowl and cover with film wrap, pressing down on the surface of the cream so that a skin will not form. Cool. Refrigerate until needed.

To make the crêpes: Heat a crêpe pan until nearly smoking and then coat with vegetable spray or butter. In the center of the pan pour a thin layer of the crêpe batter (approximately 1⁄4 cup), tilting the pan in all directions to completely coat the pan with the batter. Cook approximately 30 seconds or until the bottom of the crêpe is lightly browned. Turn the crêpe over using a spatula or your fingers, and cook 15 to 20 seconds more or until the crêpe is set and spotty brown. Remove to a rack to cool, and refrigerate in plastic bags until needed.

To make the sauce: In a saute pan melt the sugar and butter. Add the Galliano and orange juice and stir until completely dissolved. Add the berries to the sauce just to warm slightly.

To assemble: Remove the crêpes from the refrigerator and bring to room temperature. For each dessert fold two crêpes in half, darker side up, and fill each with 1⁄4 cup of pastry cream. Place the crêpes in opposite directions in the center of a warm plate and spoon 1⁄4 cup of sauce and 1⁄2 cup of berries over the entire plate. Garnish with a sprig of fresh mint.