This is a simple and simply beautiful way to serve fresh strawberries, cuddled on crepes and blanketed with a sauce that is laced with brandy. Dust with confectioner’s sugar if you wish.
- Flour - 2 cups
- Sugar - 2 tablespoons
- Eggs - 2
- Milk - 2 cups
- Cooking Oil - 2 tablespoons
- Butter - for cooking
- Unsalted Butter - 4 tablespoons
- Sugar - 4 tablespoons
- Orange Zest - 1/2 teaspoon
- Lemon zest - 1/2 teaspoon
- Orange Juice - 1 teaspoon
- Lemon Juice - 1 teaspoon
- Strawberries - 1 pint, hulled and halved
- Brandy - 1 tablespoon
- Confectioner’s Sugar - for dusting (optional)
To prepare the crepes: Combine all ingredients but the oil and whisk until smooth. The batter should be the consistency of thin cream. Stir the oil into the batter.
Grease an 8-inch crepe pan or saute pan lightly with butter and heat until the butter is hot but not browned. Ladle about 1/3 cup (or slightly less) of the batter into the pan and rotate the pan to spread the batter evenly. Cook the crepe until it looks firm and is lightly browned at the edges, about 1 minute. Turn and cook the other side for 30 seconds. Slide the crepe onto a warmed plate. Repeat until the batter is gone, stacking the crepes with sheets of parchment paper. Grease the pan about every other crepe, or whenever they begin to stick. Extra crepes may be wrapped, still separated by parchment, and frozen.
To prepare the filling and serve: In a medium saucepan, melt the butter over medium heat and add the sugar. Stir, then add the zests and juices. Reduce until slightly thickened and syrupy. Add the crepes and berries. Add the brandy. Avert your face and ignite with a long kitchen match; shake the pan until the flames die down. Remove the crepes and place on individual warmed serving plates. Fill the crepes with berries. Reduce the sauce until thickened to a glaze and pour over the crepes and berries.