Updated Friday, January 21st, 2011
Yield: Makes 12 servings.
For fruit filling: 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.
For crepes: 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.
For whipped cream: 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.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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