COMMENT:
The thing I like most about crêpes is their versatility. Not
only are they the perfect dessert, but crêpes cross the boundaries
of all meal periods. Some of my favorite luncheon items are seafood
and chicken dishes wrapped in crêpes, and who among us hasn’t
longed for yet another Crêpe Suzette for dessert. But when
it comes to breakfast, nothing makes a more elegant plate presentation
than a crêpe.
INGREDIENTS FOR CRÊPES:
- 4 eggs
- 1 cup flour
- 1 tbsp sugar
- 1 tsp vanilla
- 2 tbsps Grand Marnier liqueur
- 2 tbsps melted butter
- 1 ½ cups milk
- Pinch of salt
- 1/2 cup vegetable oil
- 1/2 cup sugar
METHOD:
In a large mixing bowl, whip eggs, flour, 1 tablespoon of sugar,
vanilla and Grand Marnier. Using a wire whisk, whip until ingredients
are silky smooth. Add butter and milk and continue to blend until
batter reaches the consistency of heavy whipping cream. Make sure
that all lumps are removed. Season to taste using salt. It is best
to make the crêpe batter a minimum of 6 hours prior to use
and refrigerate. I recommend refrigerating the batter overnight.
Place two 6-inch crêpe pans over medium-high heat. Add 2 tablespoons
of vegetable oil into one pan and swirl to coat the bottom of the
pan. Once hot, pour excess oil into the second crêpe pan.
Place approximately 2 ounces of the crêpe batter into the
first pan, tilting in a circular motion, until the batter spreads
evenly. Cook crêpe until outer edge browns and loosens from
the pan. Flip crêpe and cook 1 additional minute. Using a
thin spatula, remove crêpe from the pan and sprinkle with
remaining sugar. Continue this cooking process in both pans until
all crêpes are done. If you wish to store crêpes overnight
or freeze, place plastic wrap between each crêpe to prevent
sticking and place in a large Ziploc® bag.
INGREDIENTS FOR BLACKBERRY FILLING:
- 3 cups wild Louisiana blackberries
- 2 tbsps butter
- 2 tbsps corn starch
- 1 cup water
- 1/2 cup white wine
- 1/2 cup sugar
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1 cup whipped cream
METHOD:
In a saute pan, melt butter over medium-high heat. Dissolve corn
starch in water until thoroughly blended. Pour corn starch mixture,
wine and sugar into the saute pan. Bring mixture to a rolling boil,
reduce to simmer then add 2 cups of the blackberries. Add cinnamon
and nutmeg and continue to cook until sauce thickens, approximately
3 minutes. When ready to serve, divide an equal number of the remaining
fresh blackberries into the center of 12 crepes. Place approximately
1 tablespoon of the cooked sauce over the berries and roll each
crepe into a cigar-shape. Place 2 crepes in the center of 6 serving
plates. Top each crepe with a generous serving of hot blackberry
syrup and 1 tablespoon of whipped cream. Garnish with fresh mint
leaves.
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