Amaretto Crepes with Grapefruit Mimosas

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sweet amaretto crepes with a refreshing grapefruit mimosa

serves: 4

  • Author: Kayla Howey



Amaretto Crepes

  • 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

Grapefruit Mimosas

  • 1 part freshly squeezed grapefruit juice
  • 3 parts champagne


Amaretto Crepes

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.

Grapefruit Mimosas

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.