Strawberry Crepes

Speciality Chiswick Gardens Restaurant, Sydney, Australia

4 crepes
  • Pancake Batter:
  • 1 cup all-purpose flour
  • 1 whole egg plus 1 yolk
  • Pinch salt
  • 1 1/4 cups milk
  • 1/4 cup butter
  • 3/8 cup sugar
  • 3 dozen strawberries, hulled
  • 1/4 cup strawberry syrup (you can use syrup from canned or frozen strawberries)
  • 2 tablespoons Pernod
  • 2 tablespoons Grand Marnier
  • 2 tablespoons cognac
  • 2 tablespoons heavy cream

Combine the flour, egg and egg yolk. Add salt and combine with the milk until the mixture is smooth. Allow to stand 4 hours, covered and refrigerated.

Place 1 tablespoon of butter in a hot pan and when melted and slightly brown, add to the pancake batter. Stir in the butter and then place a ladle full of the pancake batter into the hot pan moving it around the pan until the mixture sets. Place back onto the heat and wait until small bubbles appear on the surface, then flip the crepe over. Cook for a few seconds on the other side and remove from the pan with a spatula. Add sugar to a separate frypan and then add the strawberries and the remaining butter. Stir together until the sugar and butter form a fudge and add the strawberry syrup and combine. Place this mixture in the center of each crepe and roll up. Place the filled crepes back into the pan. Add the Pernod and set alight. Then add the Grand Marnier and the cognac. Place the crepes onto a heated serving dish, stir the cream into the sauce and then spoon over the crepes to coat.

Recommended drink: a good Brut Champagne

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5.0 2
I thought the recipe worked out very well. The crepes turned out amazing! I didn't follow the filling recipe, I did that myself and it turned out amazing!! I love food network!! item not reviewed by moderator and published
I even tried it withouy tge alcohol,,,it's still very good! item not reviewed by moderator and published