Sweet Crepes With Cream And Fruit (Reve De Gourmand)
Published December 19, 1987
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ cups all-purpose, unbleached white flour
4 eggs
¼ cup sugar
Pinch of salt
2 cups low-fat milk
½ cup cold water
4 tablespoons sweet butter, melted
2 teaspoons vanilla extract
4 tablespoons melted butter for brushing
Creme chantilly
1 ½ cups blueberries
2 tablespoons Grand Marnier
Nutritional analysis per serving
18 grams carbs; 65 milligrams cholesterol; 168 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 8 grams fat; 1 gram fiber; 45 milligrams sodium; 4 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix the flour, eggs, sugar and salt in a food processor or blender. Slowly add the milk and then the water in a steady stream, mixing constantly.
- Step 2
Add the melted butter to the mixture and finally add the vanilla.
- Step 3
Heat a seven-inch nonstick pan over medium-high heat. Ladle two ounces of the batter and swirl to cover the bottom of the pan evenly. Cook the crepe for about one minute, until it is lightly browned, then turn the crepe and cook 30 seconds more and transfer to a plate.
- Step 4
Add more batter and repeat the cooking process until all the batter is used.
- Step 5
To serve, combine the blueberries with the Grand Marnier in a small bowl. Brush each crepe with some melted butter and fold into quarters. Garnish with the blackberries and creme chantilly and serve at once.
Private Notes
Comments
These were very good and exactly what I was looking for. I used the crepe recipe only to fill as desired. The only ingredient I didn’t use was the vanilla as it has become too expensive to use in recipes where it might get lost.