Grandma puck's favorite breakfast pancakes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | All-purpose flour |
| 1 | tablespoon | Granulated sugar |
| 1 | pinch | Salt |
| 3 | larges | Eggs |
| 2 | tablespoons | Melted unsalted butter |
| 1½ | cup | Milk |
| Additional melted butter for brushing the pan | ||
| 3 | cups | Mixed berries (strawberries; blackberries, raspberries, blueberries) |
| 2 | tablespoons | Grand Marnier |
| Sugar to taste | ||
Directions
BATTER INGREDIENTS
FILLING
In a bowl, combine flour, sugar, salt, eggs, and melted butter and stir until smooth. Add milk and mix well. Strain through a fine sieve. Heat a 7" nonstick saute' pan and brush with melted butter. Pour in 2 to 3 tbsps.
batter and cook cr`epe until golden brown on bottom and flip with a spatula. Cook until both sides are golden brown and remove from pan. Repeat with remaining batter.
Pure'e 1 c. fruit with Grand Marnier and 2 tbsps. sugar (depending on sweetness of berries) in a blender until smooth. Place puree in saucepan and bring to a boil. Add remaining fruit and cook until whole berries are heated through.
To assemble cr`epes: Place cr`epe on plate, spoon 1 tbsp. fruit compote in center and fold cr`epe in half once, and then once again (to form a triangle). Dust cr`epes with powdered sugar mixed with a touch of cinnamon.
These cr`epes also make a wonderful dessert garnished with a scoop of strawberry swirl ice cream. Serves 6 to 8.
Copyright c 1994 by Wolfgang Puck.
Recipe by: MAILING LIST 1994
Posted to recipelu-digest Volume 01 Number 445 by ctlindab@... on Jan 4, 1998