When I scoped out the fresh blueberry selection while shopping for the blueberry crumb cake a few weeks ago, I caught a strong scent of strawberries. Yay! I hadn’t seen them there, hadn’t even though to look for them yet, but I definitely wasn’t passing them up. After months of apples and pumpkin, I am so ready for some different fruit. Since then, I’ve been using strawberries in everything possible.
I made crepes a few months ago, and while I was perfectly happy with the recipe I used, I decided to try a new one anyway. I didn’t use any whole wheat flour this time, but this recipe uses a quarter of the butter as the other one, which is even better. I just mixed everything in a blender and let it set while I waited a few hours for Dave to wake up.
The filling was more of an adventure. Berries and sugar are heated to dissolve the sugar, then a mixture of cornstarch and kirsch is added. The filling is finished off with lemon juice and more fresh berries. For one pound of berries, the filling has ¼ cup kirsch, which seemed on the high side, especially considering the very low quality of my kirsch (and that this is breakfast). Then I accidentally added twice as much alcohol as I was supposed to. Blech, it was disgusting – it tasted like a college party. Fortunately, I had more of everything else, so I just doubled the rest of the ingredients. It still has a pretty strong alcohol flavor, but in a good way.
Topping with whipped cream, it’s a pretty decadent breakfast, one that could easily pass as dessert. But who wants to wait all day for something this good?
One year ago: Almond Biscotti – still the best biscotti I’ve made
Brandied Berry Crepes (adapted from Williams-Sonoma Desserts via Evan’s Kitchen Ramblings)
For the crepe batter:
1¾ cup + 2 tablespoons (8.8 ounces) all-purpose flour
1 tablespoon sugar
¼ teaspoon salt
1 cup + 1 tablespoon milk
1 egg yolk
2 tablespoons butter, melted, plus more for cooking the crepes
1 teaspoon vanilla extract
For the filling:
8 ounces mixed berries or berry puree
¼ cup (1.75 ounces) sugar
1½ tablespoon cornstarch
¼ cup brandy, preferably kirsch
1 tablespoon lemon juice
8 ounces mixed berries
1. For the crepe batter: Add all of the ingredients to the blender and blend until smooth. Let stand for at least 15 minutes or refrigerate for up to 8 hours.
2. For filling: Combine cornstarch and brandy in a small bowl. Combine the mixed berries or berry puree, the sugar, and the salt in a medium saucepan, then cook over medium heat, stirring, until the sugar is dissolved. Reduce the heat to maintain a simmer, then stir in the brandy mixture and cook until slightly thickened. Remove from heat. Stir in the lemon juice and add the remaining berries. Set aside.
3. Preheat a crepe pan or medium nonstick skillet of medium heat. When hot, grease with a dollop of butter (using a stick of butter to smear some directly on the skillet works nicely), and add enough batter to coat the skillet in a thin, even layer when you swivel the skillet around in your hand. Cook just until batter is set and golden on bottom, then flip and cook on second side for another minute or two. Repeat with the remaining batter, stacking the cooked crepes on a plate.
4. Spoon filling onto crepes, fold into quarters and serve.