126g sifted all-purpose flour
28g brandy or Grand Marnier
56g melted butter
Add the first five ingredients to an electric blender in the order listed. Blend until smooth, stopping the blender several times to scrape down the sides. Continue blending and drizzle in the butter to combine. Rest the batter for 30 minutes to 2 hours before using.
Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add enough batter to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
Loosen edge of crepe with spatula, flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)
2 # fresh strawberries; washed, stemmed, and sliced
28 g orange liqueur
100 g Sugar
Combine all ingredients in a stainless steel bow to macerate. Cover with plastic wrap, set aside.
Can be served with vanilla ice cream.
Recipe by the School of Hotel, Culinary Arts and Tourism, Schenectady County Community College