Grandma's Cupboard
Erin Dertner
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La Belle Cuisine - More Breakfast Recipes

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Bowl of Blueberries
Photographic Print
Unangst, Andrew
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Grandma Puck’s
Favorite Breakfast Pancakes
Wolfgang Puck

 Batter Ingredients:
3/4 cup all-purpose flour
1 tablespoon granulated sugar
Pinch salt
3 large eggs
2 tablespoons melted unsalted butter
1 1/2 cups milk
Additional melted butter for brushing the pan

Filling:
3 cups mixed berries
(strawberries, blackberries,
raspberries, blueberries)
2 tablespoons Grand Marnier
Sugar to taste

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-inch nonstick sauté pan and brush with melted butter. Pour in 2
to 3 tablespoons batter and cook crêpe 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.
Purée 1 cup fruit with Grand Marnier and 2 tablespoons 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 crêpes:
Place crêpe on plate, spoon 1 tbsp. fruit compote in center and fold crêpe
in half once, and then once again (to form a triangle). Dust crêpes with powdered sugar mixed with a touch of cinnamon. These crêpes also make
a wonderful dessert garnished with a scoop of strawberry swirl ice cream.
Serves 6 to 8.
 

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