3 Tablespoons unsalted butter
1 cup (125g) all-purpose flour
1 Tablespoon granulated sugar
1/8 teaspoon salt
3/4 cup (180ml) whole milk1
1/2 cup (120ml) water
2 large Eggland's Best eggs
1 and 1/2 teaspoons vanilla extract
1 cup (240ml) heavy cream
3 Tablespoons (37g) granulated sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
10 large fresh Cherries, sliced
ground cinnamon, to taste
Make the crepes: Start with the butter. It should be melted and set aside for at least 15 minutes so it is not extremely hot (which will then "scramble" your eggs when mixed). Make sure it's slightly cool.
Add the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla to a blender (or use an electric mixer or whisk). Mix on medium-high speed for 20-30 seconds or until everything is combined. The mixture will be the consistency of cream and silky smooth. Pour into a medium-size bowl, cover tightly, and chill in the refrigerator for 30-60 minutes and up to 1 day.
Melt a little extra butter in a small frying pan over medium heat. Pour 1/4 cup of chilled batter onto the center of the pan. Tilt the pan and swirl the batter evenly to all sides. Cook 1-2 minutes or until the bottom is lightly browned. With a thin spatula, gently flip the crepe and cook for 1 more minute on the other side. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. If desired, separate each crepe with parchment paper so they do not stick together. Though, if using enough butter on your pan, the crepes won't stick.
Make the whipped cream: Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. Or use a handheld mixer. After about 1 minute when the cream begins to thicken, add the sugar, orange juice, vanilla, and liquor. Continue to whip until it forms stiff peaks, about 3 minutes more. Makes about 2 cups. You may have some leftover if you don't pile it on as heavy as I do.
Assemble the crepes: Spread a generous (or not so generous?) amount of whipped cream down the middle of the crepe. Top with a few slices of cherries. Fold up the sides of the crepe and press down to seal. Top with more whipped cream, strawberries, and a sprinkle of cinnamon. Serve warm.