Fancy Crepes With Berries in Grand Marnier Syrup

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These homemade crepes are topped with a berry sauce combined with orange liqueur. If you’ve never made crepes, they’re a lighter alternative to pancakes. You just need a large skillet and you’re set. Add the homemade whipped cream and you’ve got one delicious breakfast or brunch treat!

For some reason, we Americans see crepes as something fancy, but they’re not hard to make. In fact, they’re faster, easier, and less doughy—and they use less ingredients in the batter than pancakes. You can choose any fresh berries that are in the market: blueberries, blackberries, strawberries, and/or raspberries. We made a symple syrup with the berries by cooking them gently.

Though the original recipe calls for Grand Marnier, you can substitute Cointreau or any other orange-flavored liqueur or fruit brandy of your choice. Many liquor stores sell single serving or “airplane” bottles.

You can make crepes in advance, too. Just add coffee or one of our champagne mimosas! 

Fruit topping:

Ingredients
(make 3 hours ahead of serving)
1 pint strawberries, hulled and cut in half
1/2 pint blackberries
1/2 pint blueberries
1/2 pint raspberries
1 cup sugar
1 tablespoon fresh lemon juice
1/4 cup fresh orange juice
1/2 cup Grand Marnier or other orange liqueur

Crepes

Ingredients
(make at least 1 hour ahead)
3/4 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
2 eggs
1 cup milk
2 tablespoons vegetable oil
1 tablespoon Grand Marnier or other orange liqueur
2 tablespoons butter

Instructions

In a blender or food processor, combine all of the ingredients except the butter and blend until smooth, stopping occasionally to scrape down the sides of the container. Cover and chill the batter (for at least 1 hour, make ahead if you wish).

In a 6-inch skillet or crepe pan over medium heat, melt the butter. Add 3 tablespoons of batter and quickly tilt the skillet in all directions until the batter covers the bottom. Cook for 1 minute, or until the crepe shakes loose easily from the skillet. With a spatula, flip the crepe and cook it for about 30 seconds on the other side. Repeat the procedure with the remaining batter, adding more butter if necessary.

Stack the crepes between sheets of wax paper and cover with a clean dish towel until ready to serve, or store in a heavy-duty plastic bag for up to 3 days in the refrigerator or up to 4 months in the freezer.

Whipped Cream

Ingredients
(make 1 hour ahead)
2 cups heavy cream
3 tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract

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