sweet amaretto crepes with a refreshing grapefruit mimosa
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.