Spoil Dad This Sunday with Crêpes and Berry Filling

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By Victoria Hart Glavin of Tiny New York Kitchen

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.

Ingredients

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 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.

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.

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.

To serve, spread berry filling on powdered sugar. Serves 6

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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

 

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