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Crepes with Fresh Berries

From Our Kitchen


1½ cups all-purpose flour
pinch salt
3 eggs
½ cup sugar
2 cups milk, divided
1 tsp. vanilla extract
½ cup clarified butter

1 cup freshly squeezed orange juice
½ cup sugar
2 tsp. grated orange zest
2 Tbsp. brandy (cognac)
3 pints fresh berries
3 cups whipped cream, with added vanilla and sweetener


In a bowl, whisk together eggs and sugar together until pale. Add in 1½ cups of milk (reserving ½ cup of milk), whisk until mixed. In a separate bowl, combine flour and salt, and mix until blended evenly. Slowly add flour mixture to the eggs, sugar and milk, and whisk until free of lumps. If the mixture is too thick, add a little more milk. Cover and refrigerate for an hour.

In a crepe pan, skillet or omelet pan, melt some clarified butter over medium. Ladle some batter onto the middle of the crepe pan and swirl to evenly distribute in a thin layer. Cook for 45-60 seconds, or until the crepe looks dry. Flip and cook for another 20-30 seconds. Remove from heat and stack on a plate. Repeat. Fill each crepe with whipped cream, then roll and set aside on another plate.

In a large skillet, bring the orange juice to a boil over high heat. Add sugar and orange zest and reduce to a simmer. Once the sugar has melted (about five minutes) remove from heat. Add cognac and berries. Top crepes with berry mixture and enjoy.

Serves 4-6