Prepare time: 10 min
Cook: 1 min
Ready in: 20 min

A light and delicious brunch treat that you can prep the night before.


    • 2 tablespoons butter melted
    • 4 cups sliced Strawberries
    • 2 tablespoons granulated sugar
    • 2 tablespoons orange-flavoured liqueur
    • 2 tablespoons orange juice
    • 1 can real whipping cream
    • 1 1/2 cup all purpose flour
    • 1 tablespoon granulated sugar
    • 1/4 teaspoon salt
    • eggs
    • 1 1/2 cup milk
    • 2 tablespoons butter melted
    • 1 tablespoon orange-flavoured liqueur
    • 1 tablespoon orange juice


1Crepes: In bowl, whisk together flour, sugar and salt. Whisk together eggs, milk, butter and liqueur; whisk into dry ingredients. Strain through sieve into bowl. Cover and refrigerate for 1 hour or you can prep the night before and keep in the fridge.

2Heat 8- or 9-inch (20 or 23 cm) crepe pan or skillet over medium heat, coat the pan with a tad of butter. For each crepe, pour 1/4 cup (50 mL) batter into pan, swirling to coat; cook, turning once, until golden, about 1 minute. Transfer to plate and keep warm in the oven on a plate on low. If the crepes are sticking together, you can place wax paper between them.

3In bowl, stir strawberries, sugar and liqueur; let stand for 15 minutes or prep the night before and keep in the fridge. Take out early enough to bring it back to room temperature.

4Spoon 1/4 cup (50 mL) strawberry mixture onto centre of each crepe; fold sides over into thirds. Add a doolop of whipping cream on top.



Bon Appetit!