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Mini-crêpes

Mini-crêpes

These mini crêpes are an original variation on traditional crêpes. With a touch of creativity, they are transformed here into miniature dainties, surprising the palate with their crispiness. A simple yet sophisticated recipe.

cocktails_recipes/dessert/fiche/mini-crepes
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Preparation time 50 min

Difficulty 122

What you need

Crêpe batter:
(makes 15 crêpes 8 inches in diameter)

  • 1 cup milk
  • 3 Tbsp. lager
  • 2 eggs
  • ½ cup flour
  • 2 Tbsp. butter
  • 1 Tbsp. sugar
  • 1 pinch salt
  • 2 Tbsp. Grand Marnier® Cordon Rouge liqueur


Filling:

(makes enough for approximately 15 crêpes)

  • 1¼ cups milk
  • 1 lb. chocolate
  • 2 tsp. instant coffee
  • 4 Tbsp. Grand Marnier® Cordon Rouge liqueur
  • ¼ lb. corn flakes

How to make it

  • Combine the salt and sugar with the flour.

    Add the eggs one at a time. Gradually stir in the beer followed by the milk.

    Pour in the melted butter followed by the liqueur.

    If possible, let stand overnight in the refrigerator.

    Bring the milk to the boil and add the instant coffee.

    Pour over the grated chocolate, mix well and add the liqueur.

    Spread this mixture thinly on the crêpes and sprinkle with crushed corn flakes. Roll up.

    Let chill until firm then cut into 3 cm pieces.


    Presentation:

    The mini crêpes can be arranged on skewers or stood on end with a dollop of whipped cream.

Experience more

Chef's tip

Crush the corn flakes finely to make rolling easier. Serve with a glass of Grand Marnier® Cordon Rouge liqueur.

These mini crêpes are ideally enjoyed among friends over a cup of tea or coffee.

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