Thursday, January 23, 2014
Do you love crêpes (pronounce as “kreps”)? Crêpe is a type of very thin pancake originated in France. Crêpes are served with a variety of fillings, both savory and sweet. Today, I wanted to share with you my favorite way to eat crêpes, a sweet version, of course; filled with mixed berries and chantilly cream. Very simple ingredients, yet the flavor combination is wonderful.
I absolutely adore crêpes because they are very versatile. You can simply fill them with any fruit that you like. My kids love berries so I used strawberry slices, raspberry and blueberry along with some Chantilly cream. Basically, the Chantilly cream is a slightly sweetened, freshly whipped cream with a dash of vanilla (that got “dressed up” with a fancy name, LOL). Since my Hubby is not a big fan for berries, I filled his crêpes with banana slices, homemade French Roasted Coffee Ice Cream along with a drizzle of Nutella and toasted hazelnuts. Boy oh boy, that’s one of my favorites as well.
Also, you can prepare the crêpes ahead of time. I often make a batch or two and cook the batter all at once. The cooked crêpes can be kept in the fridge or freezer for future use whenever you fancy for one, or two. Simply keep them in the freezer safe containers or ziploc bags so they stay nice and fresh.
If you haven’t decided on the desserts to serve your sweetheart on Valentine’s Day, give these Simple Sweet Crêpes a try! I guaranteed that you and your loved ones will love these crêpes. Just one bite (of the crêpe, not your Valentine), your sweetheart will sure fall in love with you all over again. If you haven’t win your Valentine’s heart over yet, these crêpes will sure be big help, I hope. Worse case scenario , he/she will just fall in love with the crêpes. Well, but at least you get to enjoy a lovely desserts together.
I added a small amount of Grand Marnier (orange liqueur) in the batter. You can use any liqueur that you love or prefer. As the batter cooks, most of the alcohol will be evaporated. The liqueur enhances and adds the depth of flavor to these crêpes. However, if you prefer not to use any liqueur, you can replace the amount with milk or water.
I hope you enjoyed today’s post and recipe. If you give this recipe a try, don’t forget to let me know what you think. I wish you and your loved ones a sweet ending this Valentine’s Day!
Simple Sweet Crêpes with Berries and Chantilly Cream:
Ingredients for the Simple Sweet Crêpes:
2 large eggs
3/4 cup whole milk
1/2 cup water
1 cup flour
3 tablespoons melted butter, plus more for greasing the pan
3 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoon orange liqueur (I used Grand Marnier)
Powdered sugar for garnish (optional)
Ingredients for the Chantilly Cream:
1 cup whipping cream, chilled
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Ingredients for the fillings:
1/2 cup strawberries, sliced
1/4 cup raspberries
1/4 cup blueberries
(or use any fruit that you like, I love sliced bananas as well with these sweet crepes)
To Prepare the Crêpes:
In a blender, add all of the ingredients and blend for 10 seconds. Then, place the crêpe batter in the refrigerator to let it rest for 1 hour. This allows the bubbles to subside so the crêpes will be less likely to tear during cooking.
Heat a 9-inch crêpe pan, or a non-stick pan on medium low heat. Add butter to coat. Pour 3 to 4 tablespoons of batter into the center of the pan. Lift the pan and swirl to spread batter evenly. Cook for 1 to 2 minutes and flip the crêpe. Cook the other side for another 30 seconds to 1 minute. Remove from heat to a serving plate to cool. Cook the remaining batter until all done.
To Prepare the Chantilly Cream:
In the bowl of a stand mixer fitted with the whisk attachment (or with the electric hand held mixer), beat the cream, powdered sugar and vanilla extract together until medium peak form. I love medium peak with this cream for a softer and fluffier texture compared to stiff peak.
To Assemble the crêpes:
Place a cooked crêpes on a serving plate, spread 1/4 cup chantilly cream in the middle of the crepe in a straight line from top to bottom, leaving an inch of border on both side. Place fresh berries on top of the cream. Fold the left side onto the fillings, fold the top and bottom to the middle if desired, and fold the right side of the crepe over the middle. Top crepe with powdered sugar and more berries to garnish if desired.