Flambéed Crêpes with Red Berries and Grand Marnier

Name: Flambéed Crêpes with Red Berries and Grand Marnier
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: vegetarian
Ingredients: 250 g wheat flour; 3 pièces eggs; 500 ml whole milk; 50 g melted butter; 25 g powdered sugar; 1 pincée fine salt; 400 g fresh red berries; 100 ml Grand Marnier or Cointreau; 30 g clarified butter for cooking; 50 g crystallized sugar for flambéing; 200 ml thick crème fraîche

A timeless French gastronomic masterpiece that will delight your palate! These delicate crêpes filled with fresh red berries and flambéed with Grand Marnier create an unforgettable culinary spectacle with their golden flames and intoxicating aroma.

⏱️55 min

📊Medium

👥4 servings

🍽️Dessert

vegetarianfestivefamily

Ingredients

250 gwheat flour
3 pièceseggs
500 mlwhole milk
50 gmelted butter
25 gpowdered sugar
1 pincéefine salt
400 gfresh red berries
100 mlGrand Marnier or Cointreau
30 gclarified butter for cooking
50 gcrystallized sugar for flambéing
200 mlthick crème fraîche

Instructions

1PREPARE THE CRÊPE BATTER: In a large bowl, pour the flour and make a well in the center. Crack the eggs into the well and gently mix with a whisk, gradually incorporating the flour. Pour in the milk little by little while stirring until you achieve a smooth, lump-free batter. Incorporate the melted butter, powdered sugar, and a pinch of salt. Let the batter rest for at least 30 minutes at room temperature, covered with a clean cloth, so the gluten relaxes and the crêpes become more delicate and airy.
2COOK THE CRÊPES: Heat a crêpe pan or large nonstick skillet over medium-high heat and lightly grease it with clarified butter. Pour approximately 60 ml of batter into the center and immediately tilt the pan in all directions to spread evenly. The crêpe should be very thin and cover the entire surface. Let cook for 1 to 2 minutes until the bottom is golden, then gently flip with a spatula. Cook the other side for only 30 seconds to keep it tender. Transfer the crêpes to a warm plate. Repeat with the remaining batter; you should obtain approximately 8 thin, golden crêpes.
3PREPARE THE BERRIES: Gently rinse the fresh red berries and dry them with paper towels to prevent them from releasing water onto the crêpes. Sort through them and discard any damaged fruit. You can leave them whole or cut them slightly if you have very large berries. Reserve in a bowl at room temperature.
4FILL AND FOLD THE CRÊPES: Place a cooked crêpe on a warm serving plate. Add a generous handful of red berries to the center of the crêpe, then add a spoonful of crème fraîche for a delicious creaminess. Fold the crêpe in four in an elegant manner, forming a triangle. Repeat with the remaining crêpes, arranging them beautifully on a serving plate or individual preheated plates. The crêpes should remain warm for the flambéing to be spectacular.
5PREPARE FOR FLAMBÉING: Pour the Grand Marnier into a small heavy-bottomed saucepan and heat gently over medium heat until it begins to smoke slightly, without letting it boil. Generously sprinkle each folded crêpe with crystallized sugar, which will promote flambéing and create a beautiful caramelized crust. Work quickly so the crêpes remain hot at the moment of flambéing.
6FLAMBÉ THE CRÊPES: In the kitchen or in front of your guests for theatrical effect, pour the warm Grand Marnier very lightly over the filled crêpes. Immediately bring a long match or lighter to ignite the alcohol, creating magnificent blue-gold flames. Let burn for 10 to 15 seconds maximum until most of the alcohol has evaporated and the sugar has caramelized. Use a spoon to cascade the flames if necessary. Serve the steaming flambéed crêpes immediately, accompanied by additional crème fraîche and a scoop of vanilla ice cream if desired.