Breakfast in bed? Serve strawberry Grand Marnier crepes and be adored forever!

Nothing pipes up a chilly fall morning more than breakfast in bed!  We love this decadent video and recipe from Chef Michael Harris of Red Roze Catering, featuring strawberry Grand Marnier crepes topped with whipped cream and a vanilla bean.  The delicious morning aroma of this sweet breakfast cooking surely will wake up sleeping beauty immediately!

“How do they taste? They taste like more.”
H.L. Mencken

[pro-player width=’560′ height=’353′ type=’video’]http://www.youtube.com/watch?v=jZpHrRPJT9o[/pro-player]

Grand Marnier Crepes
Chef Mike Harris
Serves 8

INGREDIENTS
For the Strawberries Grand Marnier Liqueur:

15 fresh strawberries, quartered
6 oz sugar
1 shot of Grand Marnier

For the Crepe Batter:

2 cups of flour
1/2 cup of sugar
1/2 cup of milk
1/4 cup of lukewarm water
2 eggs
Butter or non-stick cooking spray, and use a good nonstick pan for the crepes.

Preparation
1. Pour sugar over strawberries, mix with Grand Marnier and let sit for 15 minutes.

2. Mix crêpe batter ingredients in a mixing bowl. Batter should be smooth, be sure to remove any lumps.

3. Heat non-stick pan over medium-high heat, use butter to coat pan surface.

4. Pour enough batter to cover the bottom of the pan using a ladle or measuring cup, starting at the center. Cook until golden brown on the bottom and then flip with spatula.

5. Fill crepe center with some strawberries while the crepe is cooking.

6. Add Grand Marnier and flambé until liqueur cooks out and there is no longer a flame. Serve crêpes topped with ripe strawberries and whipped cream.