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Prep TimeHalf a day
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Cook Time10 minutes
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Serving6
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I am calling these crepes Christmas Crepes because I served them at the First Annual Champagne and Caviar Dinner Party to kick off the holiday season. As pretty and colorful as a Christmas tree, they lit up the room. They were delicious and elegant, the perfect dinner party finale!
Ingredients
Sweet Crepes
Cream Cheese Filling
Strawberry Sauce
Directions
Make the crepes. Then fill the crepes and refrigerate them for a few hours. Then make the sauce and heat the crepes in the sauce. Pour the Grand Marnier over the sauce and crepes and FLAME. If you are making this for a dinner party, make the crepes and fill them in the morning. Make your sauce and refrigerate it. When your company is waiting for dessert all you have to do is heat the sauce and the crepes, hand a fire extinguisher to one of your guests and then pour the Grand Mariner over the dish and ignite it. Don't ignite the alcohol under a running vent fan or it will suck all the fire up into your vent. Don't pour the alcohol straight from the bottle over your sauce. Don't set your house on fire. This dish just tastes sooo good and the presentation is so festive! Putting it together takes time but each step is really easy. Making crepes is fun, too! Just take care that your batter is the right consistency, like eggnog ! Don't be afraid to add a little milk to thin it out if necessary. In fact, don't ever be afraid to try something new. The worst that can happen is an epic fail. It won't kill you - try again.
MAKE CREPES (3 steps): Combine the dry ingredients, and in a separate bowl combine the wet ingredients.
Pour the liquid ingredients into the dry ones. Whisk until smooth, then strain through a mesh strainer, whisking the batter through the strainer into a bowl or big glass measuring cup. REFRIGERATE FOR AT LEAST 1/2 HOUR.
When you are ready to make crepes, melt a tablespoon of butter over medium high heat in a non-stick 6 inch skillet. Control your heat so that the butter sizzles a bit when you swirl it in the pan. You are coating the pan for the crepe batter so you can pour out the excess butter if necessary. Pour in about 3 TBS of batter and swirl the pan so that you get a nice even thin coat of batter in the pan. Now keep the pan on the heat until you see the pancake get done at the edges. You can shake the pan to determine the doneness of the pancake - it will start to slide when it is ready to flip over. You should be able to pinch the edge of the crepe and flip it with your fingers. You want to see some nice brown spots on the crepe and you want a thin crepe with even edges. You'll probably throw out your first crepe or two as you make them, but eventually you'll get the heat just right and the crepes will start turning out beautifully!
MAKE THE FILLING: In a food processor combine all ingredients and blend until smooth. Refrigerate.
MAKE THE SAUCE (3 steps): Puree 1 cup strawberries with 1/4 cup sugar. Set aside.
In a large skillet over medium heat, melt the butter. Add 1/4 cup sugar and stir while the sugar melts.
Add the reserved sauce/puree to the skillet. Cook until the strawberries soften.
When the sauce is hot, add the crepes to the skillet and heat, spooning some of the sauce over the crepes.
Take the skillet off the heat and pour over the Grand Marnier and flame with a stick lighter or long match.
Plate dessert with two overlapping crepes and sauce, a chocolate strawberry and a sprig of mint.
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