Imagine delicate, paper-thin crepes infused with the luxurious warmth of Grand Marnier, generously filled with tangy homemade lemon curd and bursting with vibrant fresh berries. This isn't just a dessert; it's a culinary journey that transforms your kitchen into a Parisian patisserie. Whether you're looking to impress dinner guests or treat yourself to a gourmet experience, these Grand Marnier Crepes promise to elevate your cooking skills and delight your senses with every elegant, silky bite.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons Grand Marnier
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- Fresh berries (strawberries, blueberries, raspberries)
- Homemade lemon curd
Instructions
- In a large mixing bowl, combine 1 cup of all-purpose flour, 1 tablespoon of sugar, and 1/4 teaspoon of salt. Whisk the dry ingredients together until well blended.
- In a separate bowl, beat 2 large eggs. Then, add 1 1/2 cups of milk and 2 tablespoons of Grand Marnier to the eggs, mixing well to combine.
- Gradually pour the wet mixture into the bowl with the dry ingredients, whisking continuously to prevent lumps from forming. Once combined, stir in 2 tablespoons of melted butter. Let the batter rest for about 15 minutes to allow the gluten to relax.
- While the batter is resting, prepare the fresh berries. Rinse 1 cup of strawberries, blueberries, and raspberries under cold water. Slice the strawberries if they are large, leaving the blueberries and raspberries whole. Set the berries aside.
- Heat a non-stick skillet or crepe pan over medium heat. Once hot, lightly grease the pan with a small amount of butter or cooking spray.
- Pour about 1/4 cup of the crepe batter into the center of the pan. Quickly tilt and swirl the pan to spread the batter evenly into a thin layer. Cook for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden.
- Using a spatula, carefully flip the crepe and cook for an additional 1 minute on the other side. Once cooked, transfer the crepe to a plate and cover with a kitchen towel to keep warm. Repeat this process with the remaining batter, greasing the pan as needed.
- To serve, place a warm crepe on a plate. Spread a generous spoonful of homemade lemon curd in the center and top with a mix of fresh berries. Fold the crepe over the filling and dust with powdered sugar if desired.
- Repeat with the remaining crepes and serve immediately, garnished with extra berries and a drizzle of Grand Marnier if desired.
Tips
- Let the batter rest: Allowing the crepe batter to rest for 15-30 minutes helps relax the gluten, resulting in more tender crepes.
- Master the pan technique: Use a non-stick skillet or dedicated crepe pan, and ensure it's at the right temperature - medium heat is key.
- Batter consistency matters: Your batter should be thin and smooth, similar to heavy cream. If it's too thick, add a little milk to thin it out.
- First crepe rule: The first crepe is often a "test crepe" and might not turn out perfect - this is normal! Use it to adjust your pan temperature and technique.
- Keep crepes warm: Stack cooked crepes between layers of parchment paper or a clean kitchen towel to prevent them from drying out.
- For extra flavor, consider adding a touch of vanilla extract to your batter or zesting some orange peel to complement the Grand Marnier.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 8g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 110mg
