CREPES WITH CRÉME FRAICHE AND STRAWBERRY PINOT NOIR SAUCE
½ c water, 1.5 c milk, 1-2 tsp Grand Marnier, 4 large eggs, 2 c all-purpose flour, 2 tbsp sugar, pinch of salt, 3 tbsp unsalted butter (melted)
Blend liquids and eggs together with a whisk or blender. Slowly add flour(s), sugar (when applicable), and salt and continue to whisk until smooth. Blend in melted butter (and chives) and refrigerate for at least 30 minutes. The batter should be the consistency of heavy cream. If it is too thick, add water.
Brush a crepe pan with a little clarified butter after it has been heated over a moderate flame. While rolling the pan around, add about ¼ cup of batter making a thin layer that covers the bottom of the pan. Cook until the sides of the crepe turn light brown and lift slightly from the surface of the pan. Flip using a thin rubber spatula and cook the other side until brown. Remove and repeat cooking process until batter is used up. Makes about 12 crepes.
Crème Fraiche - combine 1 c heavy whipping cream with ½ c buttermilk and let stand at room temperature 6-8 hours until it has thickened.
Strawberry Pinot Noir Sauce - heat ¼ fresh orange juice, ¼ c grenadine, 2 T crème de cassis, 1 T Grand Marnier, 1.5 c pinot noir and 1/3 c sugar in a saucepan and heat until sugar dissolves. Allow sauce to cool until tepid, pour over 2 pints diced strawberries and let them macerate for 4 hours. Strain liquid back into pan and heat to a boil, whisk in ¼ c water and cornstarch, stirring constantly until thickened. Remove to an ice bath and refrigerate until needed.