Christy Rost


1cup milk
1cup flour
2tablespoons sugar
1tablespoon butter, melted
1teaspoon vanilla

Lightly grease and preheat a crepe pan or 7-inch skillet over medium heat. Whisk together the eggs and milk in a medium bowl. Gradually whisk in the flour until the mixture is the consistency of heavy cream. Stir in the sugar, melted butter, and vanilla.

When the crepe pan is hot, pour ¼ cup of batter into the pan and tip the pan to form a thin layer. Place the pan back on the heat and cook it 30 seconds, or until the edges of the crÍpe dry slightly and the bottom of the crÍpe is light brown. Flip the crepe over and cook it 10 seconds; then transfer the crepe to a large platter and cover it with a towel. Cook and stack the remaining crÍpes, keeping the cooked ones covered with a towel so they donít dry out.

CrÍpes may be wrapped in plastic wrap and chilled overnight.

Strawberry Filling:
1quart ripe strawberries
2tablespoons freshly squeezed orange juice
2tablespoons Grand Marnier
½cup heavy cream
1teaspoon confectioners sugar

At least 1 hour before serving, slice strawberries and place them in a medium bowl. Stir in the orange juice and Grand Marnier, cover the berries with plastic wrap, and chill, stirring occasionally. Whip the heavy cream with the confectioners sugar until soft peaks form; cover and chill.

To assemble, place a crÍpe, brown side down, on a dessert plate. Spoon marinated berries down the center and fold one side over the filling. Fold the other side over and top with a swirl of whipped cream.

Recipe makes 10 7-inch crÍpes.

Category: Breakfast | Desserts