Strawberries 'n Orange Cream Crepes

• Produce

  • 10 Strawberries, large fresh

• Refrigerated

  • 2 Eggland's best eggs, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 Cinnamon, ground
  • 4 tbsp Granulated sugar
  • 1/8 tsp Salt
  • 2 1/2 tsp Vanilla

• Drinks

  • 1 tsp Orange juice

• Dairy

  • 3 4 cup (180ml whole milk1
  • 3 tbsp Butter, unsalted
  • 1 cup Heavy cream

• Beer, Wine & Liquor

  • 1 tbsp Liquor/triple sec, orange

• Liquids

  • 1/2 cup Water

Found on sallysbakingaddiction.com

Description

Ingredients

• 3 Tablespoons unsalted butter (melted and cooled for 15 minutes), plus more for the pan
• 1 cup (125g) all-purpose flour (measured correctly)
• 1 Tablespoon granulated sugar
• 1/8 teaspoon salt
• 3/4 cup (180ml) whole milk1
• 1/2 cup (120ml) water
• 2 large Egglands Best eggs
• 1 and 1/2 teaspoons vanilla extract
• 1 cup (240ml) heavy cream
• 3 Tablespoons (37g) granulated sugar
• 1 teaspoon orange juice
• 1 teaspoon vanilla extract
• 1 Tablespoon (15ml) orange liquor/triple sec (such as Cointreau)2
• 10 large fresh strawberries, sliced
• ground cinnamon, to taste

Directions

• Feel free to read my step-by-step notes and use my step-by-step photos below this recipe. Make the crepes: Start with the butter. It should be melted and set aside for at least 15 minutes so it is not extremely hot (which will then scramble your eggs when mixed). Make sure its slightly cool. Add the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla to a blender (or use an electric mixer or whisk). Mix on medium-high speed for 20-30 seconds or until everything is combined. The mixture will be the consistency of cream and silky smooth. Pour into a medium-size bowl, cover tightly, and chill in the refrigerator for 30-60 minutes and up to 1 day. Melt a little extra butter in a small frying pan over medium heat. Pour 1/4 cup of chilled batter onto the center of the pan. Tilt the pan and swirl the batter evenly to all sides. Cook 1-2 minutes or until the bottom is lightly browned. With a thin spatula, gently flip the crepe and cook for 1 more minute on the other side. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. If desired, separate each crepe with parchment paper so they do not stick together. Though, if using enough butter on your pan, the crepes wont stick. Make the whipped cream: Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. Or use a handheld mixer. After about 1 minute when the cream begins to thicken, add the sugar, orange juice, vanilla, and liquor. Continue to whip until it forms stiff peaks, about 3 minutes more. Makes about 2 cups. You may have some leftover if you dont pile it on as heavy as I do. Assemble the crepes: Spread a generous (or not so generous?) amount of whipped cream down the middle of the crepe. Top with a few slices of strawberries. Fold up the sides of the crepe and press down to seal. Top with more whipped cream, strawberries, and a sprinkle of cinnamon. Serve warm. Make ahead tip: Unfilled crepes will remain fresh in an airtight container in the refrigerator for 1 day or in the freezer for 1 month. Batter may be made the night before. Pour into a mixing bowl and cover tightly, then prepare crepes in the morning.