Old Fashioned Crepes with Fresh Strawberry Compote and Grand Marnier Whipped Cream

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Recipe Courtesy of

Servings: 6 or 8 servings
Difficulty: Easy

Ingredients Add to grocery list

For the Crepes:
1 cup whole milk, at room temperature, or scalded and cooled to room temperature
3 large eggs, at room temperature
About ¼ cup water (or for dessert crepes, dry white wine, sherry, cognac, or kirsch)
2 ounces (4 tablespoons or ½ stick) unsalted butter, melted, plus a little more for making the crepes
2 ounces (a generous ½ cup) unbleached all-purpose flour
Whole nutmeg
½ cup sugar
¼ teaspoon salt
1 recipe Fresh Strawberry Compote
Confectioners’ sugar, optional
1 recipe Grand Marnier Whipped Cream

For the Fresh Strawberry Compote:
2 pints fresh strawberries, washed, hulled, and quartered or thickly sliced
2 tablespoons sugar
½ cup strawberry preserves, forced through a wire mesh strainer
2 tablespoons orange juice
2 teaspoons grated orange zest
2 tablespoons Grand Marnier or other orange liqueur, optional

For the Grand Marnier Whipped Cream:
1 cup heavy cream
2 tablespoons sugar
1 teaspoon grated orange zest
1 tablespoon Grand Marnier or other orange liqueur


For the Crepes:
In a 4 cup measuring cup or mixing bowl marked with volume measurements, whisk together the milk, butter and eggs together until smooth. Add enough water to make 2 level cups, or if making the crepes for dessert, add ¼ cup of wine and then enough water to bring it to 2 cups.

In a separate mixing bowl, sift or whisk together the flour, a generous grating of nutmeg, sugar, and salt. Gradually whisk the liquids into the dry ingredients, being careful not to let the flour lump. The batter will be quite thin. Let it rest, covered, for at least 20 minutes, or refrigerated overnight.

Heat a seasoned crepe pan or 8-inch non-stick pan and over medium-high heat. Brush lightly but evenly with butter. Pour in just enough batter (about ¼ cup) to thinly coat the bottom of the pan, swirling until it covers the entire bottom, and cook until the edges are well browned, the underside is golden-brown, and the top is set and opaque, about 35 to 45 seconds.

Loosen the edges, carefully flip the crepe, and cook until the second side is beginning to color. Invert the pan over a warmed plate. The crepe will fall out into it. Carefully flatten it and keep it warm while repeating with the remaining batter, separating each crepe with a sheet of wax paper.

The crepes can be made ahead up to this point. Let them cool and stack them with a sheet of wax paper separating them, transfer to a plastic storage bag and refrigerate until needed. Re-warm each crepe for a few seconds in the pan over medium heat.

Using a slotted spoon, put a little of the compote to one side of a warm crepe, roll it up, and drizzle with a little of the compote sauce. Dust with powdered sugar if liked and add a dollop of whipped cream. Serve immediately.

For the Fresh Strawberry Compote:
Makes about 3½ cups.

Combine the berries and sugar in a glass, ceramic, or stainless steel bowl. Toss well and let stand until the sugar dissolves and the berries throw off their juices, about 10 minutes.

Stir in the preserves, juice, zest, and liqueur. Let stand 30 minutes. May be chilled before serving, and can be made up to 4 hours ahead and refrigerated until needed.

For the Grand Marnier Whipped Cream:
Makes 2 cups.

Whip cream until it is thickened. Sprinkle in the sugar and continue beating until it holds soft peaks. Fold in the zest and liqueur. Chill until needed.

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Reader Comments:


Instead of "being careful not to let the flour lump," why not mix it beforehand with some water (from the recipe) so there won't be any lumps to be careful about!? Seems one could do this, and since it's almost impossible to NOT get any lumps if done the way the recipe reads, it seems a good idea to me. Just a suggestion!

By Glenna Foreman on July 24, 2013

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