Grand Marnier Crêpes with Cranberry Compote

I'm back! It's been a while since my last blog post. I could tell you I've been busy, but who isn't busy these days, the truth is I just didn't have the motivation to work on new recipes. Instead I spent the last two months working my way through my cookbooks, putting together one dinner party after another - four Saturdays in a row - with new dishes every time! But with no dinner party on the calendar this weekend I decided it was time to do some experimental cooking. I made a homemade barbeque sauce and slathered it over ribs cooked low and slow - good but not blog ready yet - the sauce was too sweet and not tangy enough. I tried yet another rendition of duck fat fries - they too are still not ready for prime time.

And then amongst that I had grabbed a bag of fresh cranberries at the co-op, having no idea what I would do with them at the time. I thought about cooking them in a pie or crumble with apples, but I really wanted to make something that highlighted the cranberries more. It wasn't long before crêpes came to mind - and I knew the Grand Marnier I had in my freezer was the perfect way to pull it all together. I'm calling these my "Christmas crêpes" - but they are perfect if you are looking for a light dessert to go with any fall or winter meal. It's also a very easy dessert - once you learn how to make crêpes that is, it took me about four tries to get it right, practice makes perfect, and never expect the first one to be presentable.

Makes 16 small crêpes or 8 large crêpes (I prefer the small crêpes because they are easier to make; the recipe can easily be divided in half).

Ingredients:
1 1/2 cups whole (or 2%) milk
1 cup water
4 eggs, beaten
2 teaspoons pure vanilla extract
4 tablespoons Grand Marnier
5 tablespoons sugar
2 cups flour

12 ounces fresh cranberries
Zest and juice of one small orange
1 1/2 cups sugar
1/2 teaspoon cinnamon
1 teaspoon pure vanilla extract
2 tablespoons Grand Marnier

Start by making the crêpe batter. Add all of the crêpe ingredients to a blender. Blend until well mixed. If you don't have a stand blender, like me, you can use an immersion blender, food processor, or whisk (if you are using a whisk be sure to combine the ingredients very well and you should strain the batter - there cannot be any lumps). Refrigerate the batter for one hour before making crêpes.

Meanwhile make the cranberry compote. Combine all of the ingredients in a small saucepan over medium heat. Cook for 7-10 minutes until the cranberries have started to pop, but some are still whole. Cranberries contain a lot of gelatin, so the more cranberries that pop the thicker the compote will be. Transfer to a bowl and let cool at room temperature or refrigerate if serving later.

If making small crêpes they should measure 1/4 cup, for large crêpes 1/2 cup. Making crêpes is difficult (at first) and it isn't something I can explain here with words. I recommend watching multiple videos on YouTube, there are a lot there and most are helpful. It's good to see how different cooks do it, there are slight variations in technique depending on what type of pan you are using. I have an actual crêpe pan but a non-stick skillet also works well. You could also, in theory, use a well seasoned cast iron skillet or a griddle. Practice, practice, and then practice some more. And remember, cooks who have been making crêpes for a longtime have to throw one out now and again.

Everything can be made up to a day in advance, just be sure to wrap the crêpes in cling wrap so no air touches them - I stack them, roll them up and then wrap them like a tube - they shouldn't stick together. Also, you can use this recipe as a starting point for most dessert crêpes. You can substitute your favorite liqueur for the Grand Marnier and in the spring or summer use raspberries, blueberries, or strawberries (among many others) instead of cranberries (be sure to adjust the sugar in the compote accordingly - cranberries require a lot more sugar than most berries). Likewise, a little vanilla ice cream or whipped cream doesn't hurt - it's a bit too sweet for me but others love it. I just dust them heavily with Confectioner's sugar.

When everything is made assemble and serve.

Bon appetit!