Crepes with Curaçao Strawberries and Oranges
4 large eggs
1¾ to 2 cups milk, as needed
1/3 cup all-purpose flour
1 teaspoon sugar
1 teaspoon salt
2 pints of fresh strawberries, sliced, plus extras for garnish
2 oranges, cut into segments
2 tablespoons brown sugar
4 tablespoons Curaçao
¼ cup butter
1 cup whipped cream
8 fresh mint sprigs
This is a delicious recipe created by Jacques Poulin, Executive Chef of Auberge au Lion D'or in Orford, Québec. If you find lumps when making the batter, pass it through a sieve lined with several pieces of cheesecloth. If your batter is too thick, just add a bit of milk.
To make the batter: In a large bowl whisk together eggs and 1¾ cups milk. Whisk in flour, sugar, salt, a bit at a time, until there are no more lumps. Cover and refrigerate for 2 hours.
In a medium bowl mix together the strawberries, orange segments, brown sugar, and Curaçao. Refrigerate for 30 minutes.
Place a 12-inch frying pan over medium-high heat (when you spatter a bit of water and it sizzles, it is ready). Drop in 1 teaspoon butter, tipping the pan so it distributes evenly on bottom. Pour in only ¼ cup batter and distribute evenly on bottom by tipping and rotating pan. When the batter bubbles and the sides appear cooked, approximately 20 to 30 seconds, flip with a spatula. Cook very briefly on second side, transfer to another plate, stacking crepes, one at a time.
To serve, place a heaping spoonful of the strawberry-orange mixture, inside the crepes. Add a dollop of whipped cream, and then roll up the crepe. Garnish with a small spoon of whipped cream, a few slices of strawberries, and a sprig of mint.