Dessert Fruit Crepes

These are a huge hit with the kids, and not just because we top them with whipped cream. The crepes take a little work to make but are well worth the effort. Plus, once you get the hang out of it, it’s fun and you can make a bunch at once. I recommend making the […]

Cook
By Jimmy Kennedy
Cook Ambassador

These are a huge hit with the kids, and not just because we top them with whipped cream. The crepes take a little work to make but are well worth the effort. Plus, once you get the hang out of it, it’s fun and you can make a bunch at once. I recommend making the crepes at home and storing them for travel with a small sheet of parchment paper or paper towel between each one. Strawberries and Nutella are hard to beat, but use whatever you and your family like and enjoy.

  • 1 cup flour
  • 1 tablespoon sugar
  • 3 eggs
  • 1 1/2 cup milk
  • 2 tablespoons Grand Marnier, Cointreau, sherry or your favorite liqueur, optional
  • 8 tablespoons Cabot butter, salted or unsalted, melted
  • 2 cups assorted berries and fruit, cut or sliced into roughly 1/2-inch pieces
  1. In a medium-size bowl, stir the flour, sugar and eggs until well-blended.
  2. Gradually add the milk and liqueur while stirring. Then, whisk until the batter is smooth and no lumps of flour remain.
  3. Cover the bowl and refrigerate it for at least one hour before making the crepes.
  4. When ready to make the crepes, heat a small crepe pan or skillet, 4 or 5 inches, over medium heat. When the pan is hot, lightly grease the bottom and sides with the melted butter. A pastry brush works well for this.
  5. Stir the crepe batter again with the whisk and, with a ladle or spoon, add 1 to 1 1/2 tablespoons of the batter to the pan. Working quickly, tilt the pan and use the back of the tablespoon or ladle to guide the batter so it coats the entire bottom of the pan and is as thin as possible.
  6. When the edges start to brown a little and the batter starts to set, about half a minute or so, gently flip the crepe over using a thin spatula. A silicone high-heat spatula works best.
  7. When the crepe has been flipped, let it cook in the pan for a couple of seconds and then remove the crepe and place it on a platter or plate to cool.
  8. Continue cooking the crepes until they are all done. It’s important that they do not touch each other when they are cooling. Set the crepes aside, covered tightly, until ready to use.
  9. When you are ready to finish the crepes, gently separate them and place a tablespoon or two of the fruit on the top half corner of each crepe and fold the bottom half over, making a semicircle. Now, fold the one side of the crepe over the side with the fruit, making a small triangle. Top with your favorite whipped cream or Cabot Vanilla Bean Greek Yogurt and hope you have some napkins onboard!

Related Articles

Always be ready to go with the Go Out{side} Email Newsletter

Don’t miss out on new Go Out{side} news, tips and tricks.