Old Fashioned Crepes with Fresh Strawberry Compote and Grand Marnier Whipped Cream
By Paula Deen
- optional confectioner's sugar
- 1/2 cup forced through a wire mesh strainer strawberry preserves
- 1/4 teaspoon salt
- 1/2 cup + 4 tablespoons divied sugar
- whole nutmeg
- 1/4 cup (or for dessert crepes, dry white wine, sherry, cognac, or kirsch) water
- 1 cup at room temperature, or scalded and cooled to room temperature whole milk
- 3 large at room temperature eggs
- 2 ounces (4 tablespoons or 1/2 stick) melted, plus a little more for making the crepes unsalted butter
- 2 ounces (a generous 1/2 cup) unbleached all-purpose flour
- 2 pints washed, hulled, and quartered or thickly sliced fresh strawberries
- 2 tablespoons orange juice
- 3 teaspoons divided grated orange zest
- 3 tablespoons divided grand marnier or other orange liqueur
- 1 cup heavy cream
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 1/4 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, 1/2 cup 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 1/4 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 3 1/2 cups.
Combine the berries and 2 tablespoons 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, 2 teaspoons zest, and 2 tablespoons 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 2 tablespoons sugar and continue beating until it holds soft peaks. Fold in 1 teaspoon zest and 1 tablespoon liqueur. Chill until needed.