How perfect are these amaretto crepes going to be for Mother’s Day!? Especially with a grapefruit mimosa or two…
I’ve been sitting on this recipe for a while now, mainly because I was busy with lots of travel during the month of April, so I’m somewhat behind on posting my recipes I had created last month. But, I couldn’t think of a better time to be telling you about these crepes anyways since Mother’s Day is right around the corner!
And what could be better for a sweet Mother’s Day brunch than crepes and mimosas?
Crepes have always been a big deal for my family. We would always have them (and still do) for a special Sunday breakfast, and to this day they are still one of my favorite dishes to eat.
I think mainly because crepes hold such special memories for me. They remind me of slow Sunday mornings (even though nothing is ever really slow around here) and smells of vanilla coming from the kitchen. My dad would whip out his famous recipe, get the mixing bowls and crepe pans set, and then get to work.
Nothing could beat his crepes. Everyone in the family loved them, especially me and my mom.
He eventually taught me how he makes them when I was younger, and now I’ve added just the simplest addition to his recipe… amaretto syrup. It adds this sweet, somewhat floral taste to the crepes, and an extra drizzling on top makes for an irresistible breakfast treat.
You absolutely have to top these with homemade whipped cream as well…you can find a really simple recipe here.
And what is SO exciting is that I have the perfect crepe set for you – it’s this Staub Cast-Iron Crepe Set from Sur La Table that I am absolutely loving. Not only is this a really beautiful pan, it comes with the two tools that will make your crepe-making a lot easier, a crepe spreader to get the perfect shape and a turning paddle for easy flipping.
I mean, the set would even make a really wonderful Mother’s Day gift now that I’m thinking about it! Plus, these coasters for the mimosas. Because they made this whole setting so very dreamy.
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1/8 tsp kosher salt
- 2 eggs
- 1 tbsp neutral oil, plus more for cooking
- 1 ½ cups whole milk
- 1 tsp vanilla extract
- 2 tbsp amaretto syrup
- homemade whipped cream (recipe linked in blog text)
- toasted sliced almonds
- amaretto syrup, for drizzling
- 1 part freshly squeezed grapefruit juice
- 3 parts champagne
- In a large mixing bowl, whisk together the flour, sugar, and salt. Set aside. In a separate bowl, whisk the eggs and oil until incorporated. Add in the whole milk. Stir in the vanilla extract and amaretto syrup. Slowly pour the wet ingredients into the dry ingredients and whisk well until combined.
- Heat a crepe pan over medium heat. Once the pan is hot, drop the heat to about medium-low. Pour a little bit of oil into a small bowl. Fold a paper towel and use this to spread a light amount of oil onto the pan. Pour the crepe batter (usually about 1 ladle, but the amount will depend on your size crepe pan) into the center of the pan. Use a wooden crepe spreader to gently spread the batter into a thin and even circular shape. Let the crepe cook on one side until lightly golden. Use a turning paddle to help release the crepe before flipping it onto a plate. Keep warm while repeating the process with the rest of the batter.
- Roll the crepes and serve them with a spoonful of homemade whipped cream, a sprinkle of toasted sliced almonds, and a drizzle of amaretto syrup.
- Fill a flute 1/3 of the way with the freshly squeezed grapefruit juice (you can absolutely use any other fruit juice you’d like). Top the glass off with champagne.
[This post is sponsored by Sur La Table. I love working with and supporting brands who offer wonderful products that align with my style of cooking and food philosophies. All opinions are my own, and I only promote products I truly believe in!]