Fancy Crepes With Berries in Grand Marnier Syrup

This crepe recipe is featured in Cooking Fresh with The Old Farmer’s Almanacwhere you can find over 160 more recipes using fresh fruits, vegetable, and herbs!

Photo Credit: 

Becky Luigart-Stayner

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; it will keep up to 3 days). 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 ⅓ 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.


12 servings

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