Crêpes With Berry Filling

Crêpes With Berry Filling

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  , , ,

Yields or Serves:  

Rating:
[Total: 2   Average: 5/5]

Don’t be afraid of making crêpes. If you can make pancakes then you can make crêpes. This is another great Father’s Day breakfast or brunch dish.

 

© Victoria Hart Glavin

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  • Berry Filling:
  • 2 1/2 Cups Raspberries, Blueberries, or Sliced Strawberries
  • 2 Tablespoons Sugar
  • 2 Tablespoons Grand Marnier
  • 1 Teaspoon Grated Orange Zest
  • Crêpes:
  • 3 Eggs
  • 2/3 Cup Water
  • 2/3 Cup Milk
  • 1 Cup Unbleached Flour
  • 3 Tablespoons Unsalted Butter (Melted & Cooled)
  • Additional Butter for Pan
  • Powdered Sugar & Grated Orange Zest For Garnish (Optional)
  • To serve, spread berry filling on the crêpes. Roll the crêpes up and dust with powdered sugar. Serves 6
  1. To make filling: Combine berries, 2 tablespoons sugar, 2 tablespoons Grand Marnier, and 1 teaspoon grated orange zest in a medium-size bowl. Mix gently. Cover and refrigerate.
  2. To make crêpes, combine 3 eggs, 2/3 cup water, and 2/3 cup milk in medium-size bowl. Beat at medium speed until blended. Add flour and melted butter. Beat until smooth.
  3. Heat a 6 inch crêpe pan or a small-size skillet over a medium-high heat. Brush pan with melted butter before making each crêpe. Pour about 2 tablespoons of batter into prepared pan, tilting it quickly to spread batter evenly on the bottom and slightly up the sides. Cook 6 crêpes quickly on each side. Stack cooked crêpes on a heated plate covered with a kitchen towel. Left-over batter can be covered and refrigerated up to 24 hours.

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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