Fitzgerald Crepes

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 2

Fitzgerald Crepes - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

5 tbsp Grand Marnier or other orange liqueur
140 g of hulled strawberries
110 g of sugar, plus 1 teaspoon of very fine sugar
3/4 cup premium wheat flour
Milk
110 g cream cheese
2 tbsp sour cream
2 eggs
110 g butter, plus a little more for greasing
A pinch of salt

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

To make the pancakes, mix the eggs with flour, sugar, and salt. Add the milk and whisk until the mixture is smooth. Heat a 15 cm (6 in) pan and add a small knob of butter to grease the bottom.
Pour a small amount of batter into the pancake and fry until the bottom is golden brown. Flip and fry the other side. Grease the pan before each pancake.

Mix cream cheese and sour cream until a thick paste forms. Spread a small amount of the mixture on each crepe and roll it into a tube.
Place the finished pancakes in a greased pan. Warm the liqueur. Combine the sugar and butter in a frying pan, then add the strawberries. Pour this sauce over the pancakes. Add the warm liqueur and set it on fire.

Author of the recipe - Branens French Restaurant, New Orleans

Categories:

recipe / Desserts / Pancakes, fritters, waffles, sandwiches / French cuisine

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