Strawberry Crepes with Dulce de Leche & Orange Liqueur
Servings: 8-10 crepes
1pint2 cups fresh strawberries, sliced
Dulce de Leche & Orange Liqueur
½cupdulce de leche
To make Strawberry Crepes:
In a large mixing bowl whisk the eggs, water, milk, vanilla, and orange liqueur. Add the melted butter and mix well. Add the flour, cinnamon, salt and stir. Refrigerate and let the batter rest for at least 30 minutes or overnight. The flour changes composition as it rests.
Heat a shallow nonstick pan over medium heat. If using a stainless pan swipe the cooking surface with an oiled paper towel. This may be necessary only for the first crepe, but repeat between crepes if required.
Pour ¼ cup of batter (depending size desired and pan diameter) on the hot pan and immediately swirl the batter to cover the cooking surface evenly. The batter will cook quickly. Lift the crepe, as the batter loses its wet look, and check the browning on the underside. If nicely golden, flip the crepe with a broad silicone spatula. Cook the second side for 30 seconds to 1 minute. (The second side will not show the lovely brown markings like the first side and that’s ok).
Remove the cooked crepe to a waiting dinner plate and allow to cool thoroughly before stacking the next crepe. Use two plates if needed to alternate the cooling process.
Top each crepe with strawberry slices and drizzle with the warm dulce de leche mixture. Roll up; drizzle with more dulce de leche.
To make Dulce de Leche & Orange Liqueur:
Place the dulce de leche and orange liqueur in a saucepan and heat over a low flame, stirring constantly, until hot. Remove from heat.
Crepes may be made just prior to enjoying, or made ahead of time and stored for future use. Once the crepes have cooled, stack, and place in an airtight plastic bag. Crepes may be kept for 2 days in the refrigerator.Nutrition information calculated based on a 10 serving yield.