Fancy Crepes With Berries in Grand Marnier Syrup

crepes with whipped cream and berries
Photo Credit
Becky Luigart-Stayner
The Editors
12 servings
Preparation Method
Print Friendly and PDF

These homemade crepes are topped with a berry sauce combined with orange liqueur. If you’ve never made crepes, they’re a lighter alternative to pancakes. You need a large skillet, and you’re set. Add the homemade whipped cream, and you have one delicious breakfast or brunch treat!

For some reason, we Americans see crepes as something fancy, but they’re not hard to make. In fact, they’re faster, easier, and less doughy—and they use fewer ingredients in the batter than pancakes. You can choose any fresh berries in your berry patch or the market: blueberries, blackberries, strawberries, and/or raspberries. We made a simple syrup with the berries by cooking them gently.

Though the original recipe calls for Grand Marnier, you can substitute Cointreau or any other orange-flavored liqueur or fruit brandy of your choice. Many liquor stores sell single-serving  “nips” or “airplane” bottles.

You can make crepes in advance, too. Just add coffee or one of our champagne mimosas

Fruit topping:

(make 3 hours ahead of serving)
1 pint strawberries, hulled and cut in half
1/2 pint blackberries
1/2 pint blueberries
1/2 pint raspberries
1 cup sugar
1 tablespoon fresh lemon juice
1/4 cup fresh orange juice
1/2 cup Grand Marnier or other orange liqueur

Combine the berries in a large bowl and set aside. In a small saucepan, bring the sugar and 1 cup of water to a boil. Stir in the lemon juice, orange juice, and Grand Marnier. Remove the pan from the heat and set aside for 5 minutes to cool. Pour the syrup over the berries, then store in the refrigerator.


(make at least 1 hour ahead)
3/4 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
2 eggs
1 cup milk
2 tablespoons vegetable oil
1 tablespoon Grand Marnier or other orange liqueur
2 tablespoons butter

In a blender or food processor, combine all of the ingredients except the butter and blend until smooth, stopping occasionally to scrape down the sides of the container. Cover and chill the batter (for at least 1 hour, make ahead if you wish).

In a 6-inch skillet or crepe pan over medium heat, melt the butter. Add 3 tablespoons of batter and quickly tilt the skillet in all directions until the batter covers the bottom. Cook for 1 minute, or until the crepe shakes loose easily from the skillet. With a spatula, flip the crepe and cook it for about 30 seconds on the other side. Repeat the procedure with the remaining batter, adding more butter if necessary.

Stack the crepes between sheets of wax paper and cover with a clean dish towel until ready to serve, or store in a heavy-duty plastic bag for up to 3 days in the refrigerator or up to 4 months in the freezer.

Whipped Cream

(make 1 hour ahead)
2 cups heavy cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract

Beat the cream until it is foamy. Gradually add the sugar and vanilla, beating until soft peaks form, then set aside.

Gently warm the berries over low heat. Spoon about 1/3 cup of whipped cream into the center of each crepe. Roll up the crepes and arrange them on individual serving plates. Top with the warmed berries.

About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Almanac Chefs