Mixed Berry Grand Marnier Crepes – Crepe Week
We’re talking Crepes here friends, not creeps. I promise. This week The Usual Suspects and I are delving into the wonderful world of crepes to celebrate the diversity of this fanciful little pancake. Sweet or savory these pancakes add a dash of class to any brunch spread. And contrary to popular belief – they are not as difficult as they appear. And by not difficulty – they’re freakin’ easy!
And with the tutelage of America’s Test Kitchen, you know you can’t go wrong.
This week the whole kit and caboodle of us are teaming up with America’s Test Kitchen to showcase the perfect crepe, give you the tips and tricks to make crepes like the pros and absolutely rock the socks off your brunch guests.
For #CrepeWeek kickoff, I wanted to keep it simple and fresh, so I added booze to it. Oh yeah, and lots of fruit. With so many berries and stone fruits being available I grabbed one of everything at the store, diced and sliced like a bad infomercial and poured a heavy hand of Grand Marnier over the top to seal the deal. And with a little Blackberry Grand Marnier jam in the middle of the crepes there were angels tap dancing on my tastebuds.
But to make sure I had all the right skillz, yes this warrants a “z” – I had to go straight to the source to make sure these were an epic success rather than an epic failure.
I had the chance to chat with ATK’s crepe developer Andrea to find out all the necessary tips and tricks that went into the perfect crepe. It was enlightening.
The first and perhaps most important tip imparted on us was that heating your non-stick pan for 10 minutes on low heat before making your crepes was key. It will give your pan ample opportunity to heat throughly and evenly, putting a halt to the temperature roller coaster that typically plagues pans when you make multiple batches of anything. What’s worse than unevenly cooked crepes – Nothing. Except having a house devoid of chocolate when you’re jonesing for a piece.
Next, mix your wet and dry ingredients together in two batches. Don’t just throw them both together all at once! Second worst thing about failure crepes? Lumpy batter. No one wants that. Splitting the whisking of the wet ingredients in with the dry in two separate batches ensures you get a smooth batter that will yield supermodel worthy crepes. Hey Kate Moss, nothing tastes a good as skinny feels? False. Perfect crepes do!!
And don’t fret about investing in crepe specific pans. Andrea told me that even Great Aunt Julia Child use a good ‘ol basic non-stick pan. If its good enough for Aunt Julia, its good enough for us!
Lastly, with the high liquid to flour ratio – there isn’t enough time or flour content to promote the formation of gluten in the batter. You can use whatever all purpose flour you have laying around for these without worrying about them becoming to tough.
So when you get around to pouring that little dollop of batter into the pan, swirl your pan around in the most artistic fashion you can, with the batter slowly coating the entire bottom of the pan. Let your crepes cook for about 1 minute on one side, until they become golden brown – and turn them with a spatula under the edge to lift the crepe away from the pan and use your fingers to flip it over! Be bold, be daring and be dexterous.
The whole spatula flip maneuver can go sour in a second, so use your phalanges and be the daredevil inside you were meant to be.
These delicate pancakes aren’t something to be afraid of. Make a batch, or two for practice – and eat the results. There is nothing unfortunate about a cooking experiment you get to devour afterwards. Hone your skills and perfect your coat-the-pan-in-batter wrist flourish. You’ll be a culinary rockstar yet.
Don’t forget to check out any of the other fabulous crepes this week from:
Monday:
Kirsten – Tuscan Crepes
Moi – Mixed Berry Grand Marnier Crepes
Tuesday:
Kat from Tenaciously Yours – Southwest Crepes with Cilantro Pesto
Jeanne from Inside Nana Bread’s Heat – Lemon Cream Crepe Cake for Two
Wednesday:
Lauren from Climbing Grier Mountain – Herbed Goat Cheese Crepes
Madeline from Munching in the Mitten – Blueberry Lemon Crepes
Thursday:
Carrie from Bakeaholic Mama – Vermonter Crepes with Ham and Cheese
Katie from Hill Country Cook – Sweet Crepes
Friday:
Monica from The Grommom – Prosciutto and Asparagus Crepes
Mads from Le Petite Pancake – Strawberry Crepes Au Lait
Saturday:
Allison from Decadent Philistines – Red Pepper and Goat Cheese Crepes
Anne from My Sweet Heart – Red Velvet Crepes with Mascarpone.
Print
Mixed Berry Grand Marnier Crepes – Crepe Week
- Prep Time: 20 MInutes
- Cook Time: 30 Minutes
- Total Time: 50 minutes
- Yield: 10 1x
- Category: Breakfast
- Method: Stove Top
- Cuisine: French
Ingredients
Berries:
1 pound Strawberries, hulled and quartered
2 cups Blueberries
2 Peaches, diced
3 Tbsp Grand Marnier
1 Tbsp Sugar
1 tsp Orange Zest
Crepes:
1/2 tsp Vegetable Oil
1 cup All Purpose Flour
1 tsp Sugar
1/4 tsp Salt
1 1/2 cup Whole Milk
3 large Eggs
2 Tbsp Butter, melted and cooled
1/2 cup Blackberry Grand Marnier Jam
Instructions
Berries:
In large bowl, mix together berries. Pour Grand Marnier over the top. Sprinkle with sugar. Mix to evenly coat berries. Place in fridge for one hour, stirring occasionally. Keep chilled
Crepes:
Place oil in large nonstick skillet and heat over low for at least 10 minutes to throughly heat the pan.
In large bowl whisk together flour, sugar, and salt. In separate bowl, whisk together milk and eggs. Add half of milk mixture to dry ingredients and whisk until smooth. Add butter and whisk until incorporated. Whisk in other half of the milk/egg mixture until smooth and fully incorporated.
With a paper towel spread heated oil around the non-stick skillet. Increase heat to medium and let skillet heat for 1 more minute. Test heat of skillet by placing 1 teaspoon batter in center and cook for 20 seconds. If mini crêpe is golden brown on bottom, skillet is properly heated; if the crepe burns or does not brown, adjust the heat of the skillet to accommodate.
4. Pour 1/4 cup batter into far side of pan and swirl gently until batter evenly covers bottom of pan. Cook crêpe without moving it until top surface is dry and crêpe starts to brown at edges, loosening crêpe from side of pan with rubber spatula, about 25 seconds. Gently slide spatula underneath edge of crêpe, grasp edge with fingertips, and flip crêpe. Cook until second side is lightly spotted, about 20 seconds. Transfer cooked crêpe to wire rack, inverting so spotted side is facing up. Return pan to heat and heat for 10 seconds before repeating with remaining batter. Place the done crepes on a wire rack to cool and allow steam to wear off.
When done plate the crêpes on a large microwave-safe plate and invert second plate over crêpes. Microwave on high power until crêpes are warm, 30 to 45 seconds (45 to 60 seconds if crêpes have cooled completely). Remove top plate and wipe dry with paper towel.
Keywords: Crepe, Berries, Fruit, French
Oooh yum! I’m a fan of sweet crepes thankyouverymuch. (I tweeted and follow you on Twitter). Happy Monday!
I LOVE crepes!!! So excited to follow along this week. This berry version looks fabulous! 🙂
I have never tried a savory crepe but think I would definitely like to!
I follow you on FB.
I follow America’s Test Kitchen on FB.
I follow you on Pinterest. Love your pins!
I always feel so very fancy when I say crepe. hahaha! Love these babies.
Dude, major high-five for #CrepeWeek! So excited it’s finally here! This recipe looks AH-mazing!
Pingback: Crepe Week
I love sweet and savory crepes! I guess my favorite would be…hm…lemon juice and sugar, classic. yum!
I follow atk on facebook
I also follow atk on twitter
I follow you on pinterest
and I follow you on fb
and I follow you on twitter
and finally, I tweeted about the giveaway https://twitter.com/ChicGeekery/status/235031737334386689
I am a sweet crepe person…usually with chocolate!
I follow ATK on twitter.
I follow/like ATK on facebook.
Megan…I’m getting the hiccups just looking at these beauties! Sweet or savory? Hmmm…I like mine boozy! And the Grand Marnier with the berries and in the jam is just perfect! What a wonderful job you’ve done and your photography is awesome! So glad to be a part of this week with you! : )
I tweeted!
Holy Crepe! These look fabulous, Megan. I’ve always been a ‘sweet’ crepe girl, but I never turn down anything stuffed with cheese & pig butt. I think a ham & cheese breakfast crepe is in my future. I once saw cannelloni recipe made with crepes but passed because I thought the crepes would be too difficult to make. What a fool I was.
I love everything about this. Booze and breakfast, yes. Cooks illustrated, YES. You being adorable, yes.
What a great giveaway!!! I’m in love with sweet crepes!
I’m following you on Twitter
I’m following you on Pinterest
I’m following ATK on Twitter
Love both- hard to pick, but my sweet tooth usually wins in a fight!
I foll
I follow ATK on Twitter
I follow you on Pinterest
Giiiirrrrrlll! You done and paired blackberries & Grand Marnier *again* and put ’em in a CREPE! Flour, booze, berries, & butter! Just one of the many reasons why I love ya. Happy Crepe Week!
sweet crepes – I recently bought another of their cookbooks (900+ pages!) and I love it
I follow ATK on FB
I follow you on FB
follow you on pinterest
follow you on twitter
following ATK on twitter
Love crepes!! Always savory for me please!
Definitely without a doubt – sweet crepe fan. Honestly never even considered a savory one 🙂
I’m definitely a sweet crepe person – love them, especially with yummy whipped cream 😀
I follow ATK on FB
Following ATK on Twitter.
I follow Country Cleaver on Pinterest.
And following Country Cleaver on FB.
And following CC on Twitter too 🙂
sweet for me please!
I love Cook’s Illustrated Magazine. I’m amazed at how many times they’ll cook something to get it just right.
I’m a sweet crepe kinda person! What a great giveaway! Thank you! And your crepes look amazing!
Hmmm, I’d have to go with sweet! I had this fantastic dulce de leche crepe at a creperie in San Clemente, CA, right on the beach. Best. Thing. Ever!
Sweet Crepes are my choice 🙂 Fruit filled is always the way to go!
I´m more of a sweet crepe fan but i like them both 🙂
Why do we have to choose sweet or savory? Why can’t it just be “all of the above until you are too full to move your arse out of the chair”?
Or is that just me?
I love sweet crepes with fresh berries!
I love crepes, but never make them myself at home. I think they’ve sort of overwhelmed me. I dunno. There is so much serious inspiration here though. Definitely adding crepes to my project list this week 🙂
PS: Following you on Pinterest!
Oh, lady! That you busted out that Blackberry Grand Marnier Jam surprises me not at all. I still think of that jar you sent me last year (was it last year or two years ago?!) as the start of our friendship!
p.s. Leave it to us to figure out a dish that requires the actioning of not only excellent fillings but excellent toppings as well!
XO
Pingback: The Feet of a Newborn | Tenaciously Yours,
Oh sweet Jesus Megan these look amazing!
Sweet, most assuredly sweet.
Pingback: Lemon Cream Crepe Cakes for Two | Inside NanaBread's Head
First of all, your crepes look wonderful. Second- I LOVE America’s Test Kitchen and Cooks Illustrated. I’m a magazine subscriber. I love how well tested the recipes are and I feel completely confident when I make them that the results will be great. I’d love to get my hands on this cookbook!
I always prefer sweet crepes. I tried a savory crepe once and it was just weird to me. I felt like I was eating turkey and pancakes.
I follow ATK on Facebook (Jennifer Farley)
I follow ATK on twitter (@savorysimple)
I tweeted! https://twitter.com/SavorySimple/statuses/235353539088633856
I follow you on Pinterest (Jen ~ Savory Simple)
I now follow you on FB from both my personal and blog page! (Jennifer Farley & Savory Simple)
annnnnnnd I follow you on Twitter. (@SavorySimple)
Savory all the way – love me some crepes filled with ooey gooey cheese and spinach or ham. yum!
I tweeted the giveaway: https://twitter.com/WhatMickyEats/status/235354604999688193
I’m in love with sweet crepes!
Follow America’s Test Kitchen on FB.
Follow Wanna Be A Country Cleaver on FB
I’m partial to sweet crepes.
I follow ATK on twitter (ljskop).
I follow you on twitter (ljskop).
How fun! Truthfully, I’ve never made crepes–a crime, I know. But when I do, I’ll make these sweet ones!
I follow you on twitter
I follow you on pinterest.
i follow ATK on twitter.
I’ve never had a crepe but these look amazing. Seriously don’t shoot me. But yeah… totally a safe bet that I’d love sweet crepes 🙂
I follow atk on twitter
I follow you on pinterest
I like you on fb
I follow you on twitter
Oh jeez, I am so glad to discover it’s crepe week! Think I’ll whip up a batch tonight for dessert and participate from a distance! YUM!
I’ve never eaten crepes. But I think I would enjoy the sweet kind. Thanks for the giveaway!
miyax15 at yahoo dot com
I like Country Cleaver on Facebook. Thanks!
miyax15 at yahoo dot com
I like ATK on Facebook. Thanks!
miyax15 at yahoo dot com
Crepes…..get in my belly.
CREPE WEEK! Brilliant. Good tip on heating the pan for so long, I need to remember that!
These fruit crepes are awesome! Love the jam in the middle! An old French grandmother taught me how to make crepes and she puts a capful of rum in the batter. So Good! So I can imagine that the Grand Marnier is perfect with that fruit! Loving crepe week! I’ll pass on the cookbook because I already have it. 🙂
Sweet dessert crepes are my favorite…my Dad made them when I was a little kid and I’ve loved them ever since. 🙂
Pingback: Wild Hummers | Tenaciously Yours,
Pingback: The Hill Country Cook » Blackberry Orange Crepes and an America’s Test Kitchen Cookbook!
Savory crepes ring my bell (cheese, spinach & mushrooms being a favorite.
Sweet! Lemon ricotta and lingonberry are my two favorites.
I like ATK on Facebook.
I follow ATK on twitter.
I like Country Cleaver on Facebook.
I follow Country Cleaver on twitter.
I tweeted about your giveaway @liasim
Pingback: Saying Good Night | Tenaciously Yours,
Pingback: Prosciutto, Asparagus Crepe, with MANGO CREAM Sauce. {CREPE WEEK!} « (Mostly) Healthy Eats « The Grommom
Pingback: Friday Food Round-Up! | Tenaciously Yours,
I’m a sweet crepe gal for sure!
Pingback: Heaven Right Now | Tenaciously Yours,
I’m definitely more of a savory crepe person. Throw in some ham, eggs and cheese, and top with dijon mustard and I’m a happy camper!
I’m more of a sweet crepes fan 🙂
Pingback: Crepe Week: The Recipe Roundup | The Feed
great tips! I can’t wait to use the pre heating of the pan next time I make them!
Pingback: Climbing Grier Mountain » crepe week: pork belly and wild mushroom crepes & {a GIVEAWAY!}