Easy French "Crêpes" | Homemade Blueberry Jam

Crêpes so light and delicious, you'll wonder how they can be so easy! Whip up these buttery-free French crêpes with just a touch of oil and a splash of Grand Marnier. Top them off with this homemade blueberry jam for a burst of flavor that will impress everyone at your table!

Prep Time 5

Bake / Cook Time 15

Total Time 20

Equipment

Signature Spatula

Ingredients

GRAND MARNIER CRÊPES

▢ 8.81 oz (250 g) all-purpose flour
▢ 3 oz (85 g) granulated sugar (7 Tbsp)
▢ 1/8 tsp (0.75 g) sea salt
▢ 1 Tbsp (14 g) vegetable oil
▢ 1 Tbsp (15 g) Grand Marnier
▢ 3 eggs (Large | At Room Temperature)
▢ 14.65 oz (415 g) milk (Lukewarm)

BLUEBERRY JAM

▢ 0.35 oz (0.35 g) corn starch
▢ 2 tsp (10 g) vanilla bean paste
▢ 3.53 oz (100 g) granulated sugar
▢ 4.23 oz (120 g) Spring Water
▢ 1 tsp (5 g) lemon juice
▢ 14 oz (400 g) blueberries

Instructions

IMPORTANT | a few tips to have the best crêpes

Eggs should be at room temperature.
Milk should be lukewarm.
Always start mixing from the center going outwards.
Pass the batter through a sieve.
Make sure your pancake pan is hot enough.
The faster you tilt and rotate the pan, the better the crêpe batter spreads.
Place the cooked crêpes between 2 ceramic plates while cooking them - They will stay warm, soft and will not dry out. Enjoy!

GRAND MARNIER CRÊPES PREPARATION

In a mixing bowl, whisk in the all-purpose flour together with the granulated sugar and salt.
Make a well, add the vegetable oil, Grand Marnier and eggs. Start mixing from the center going outwards taking a little bit of flour at a time.
8.81 oz all-purpose flour, 3 oz granulated sugar, 1/8 tsp sea salt, 1 Tbsp vegetable oil, 1 Tbsp Grand Marnier, 3 eggs
Halfway through add the lukewarm milk. NOTE: This is the secret to get a batter with no lumps!
14.65 oz milk
Pass the batter through the sieve to be sure you have the perfect texture.

COOK!

Heat your Pancake pan on a medium heat 5 minutes prior starting making your "Crêpes".
When ready, lightly oil the surface with a kitchen paper.
Pour one large scoop of batter at the center of your pan ; then right away tilt and rotate the pan in order to spread it uniformly.
Once one side is cooked, flip it over. Cook it for a few seconds more. NOTE: Remember to place each time the cooked crêpe between 2 ceramic plates so it stays soft and warm.

BLUEBERRY PIE SAUCE PREPARATION

Prepare the blueberry pie sauce while you are making the crêpes. In a medium sauce pan, mix in the corn starch together with the vanilla bean paste, granulated sugar, spring water and lemon juice. Add the blueberries. Cook on medium heat until thickens. Set aside to cool down.
14 oz blueberries, 1 tsp lemon juice, 3.53 oz granulated sugar, 4.23 oz Spring Water, 2 tsp vanilla bean paste, 0.35 oz corn starch

ASSEMBLY

When ready to enjoy, place one crêpe on a plate. Scoop the blueberry jam on one side, then fold it twice. Serve with Chantilly, fresh blueberries and extra blueberry jam on the side. Enjoy & Bon Appétit!