Crêpes Fines Sucrées (Dessert Crepes) Julia

By CheeseDiva

Ingredients

• For crepes:
• 3/4 cup milk
• 3/4 cup cold water
• 3 egg yolks
• 1 tablespoon granulated sugar
• 3 tablespoons orange liqueur
• 1 cup all-purpose flour
• 5 tablespoons butter, melted
• Clarified butter, for cooking
• Powdered sugar, for serving
• For strawberries:
• 3 cups strawberries, quartered
• 3 teaspoons orange liqueur, or more to taste
• Granulated sugar, to taste

Details

Servings 1
Adapted from yumsugar.com

Preparation

Step 1

Julia Child's batter for dessert crepes is shockingly easy — just measure out the ingredients and whirl them around in a blender. The tricky part is the actual cooking. Luckily there is a

If your pan is too hot, the crepes will bubble as they cook and become craterlike, as pictured on the left. They are still edible (and delicious!), but lower the heat slightly so the rest of the crepes will be smooth, as pictured on the right.

Crêpes suzette is one of Julia's most notable preparations of dessert crepes, but the sauce is pretty heavy and the dessert crepes themselves are already saturated in butter. For a lighter, fresher topping to complement the buttery crepes, try marinating strawberries (or another fruit) in orange liqueur and granulated sugar. The orange liqueur adds an indescribable depth and richness to the berries without weighing down their fruity, ripe flavor. It's about time you swallow any trepidation, pull out that nonstick pan, and start making Julia's crepes now.

Directions

To make the crepe batter

: Place all ingredients in a blender. Cover and blend on high for one minute, or until all ingredients are thoroughly mixed. If the flour sticks to sides, scrape it down with a spatula, and blend again for three seconds more. Cover the mixture and refrigerate for two hours or up to overnight.

To make the

To make the crepes:

Preheat a 6-1/2- to 7-inch nonstick or iron skillet over medium high heat. Before adding batter, check to make sure the pan is hot enough by flicking a little water inside the pan. If the water sizzles and evaporates quickly, then brush the pan lightly with clarified butter, and let the butter heat until it just begins to smoke. Remove pan from the flame with the left hand and use the right hand to pour 1/4 cup of batter into the middle of the pan. Quickly tilt the pan down and around in a circle so the batter evenly coats the entire bottom of the pan. Return pan to flame and cook for 45 to 80 seconds, or until edges of crepe are golden brown and when the pan is jerked back and forth, the crepe shakes freely. Lift the edge of the crepe with a spatula and check for a crispy, lightly browned crust. Use the spatula to lift the crepe up and hold the edges of the crepe with your fingertips to gently ease it onto the other side. Cook on the other side for about 15 to 30 seconds more, just until it's barely spotted brown. Slide the cooked crepe onto a cooling rack and let cool before stacking them on a plate. Grease the skillet again, heat to smoking, and proceed with remaining batter.

Makes about 10 to 12 crepes.

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