Crêpes with an Oregon Marionberry Reduction Sauce

Crêpes with Oregon Marionberries reduced in a Red Bordeaux

Crêpes with an Oregon Marionberry Reduction Sauce

In another lifetime, I made dozens of crêpes on Friday nights, when throngs of customers would flood my Eastern Washington tasting room to catch live music on the weekends. Since then, I’ve refined the recipe a bit—not the crêpes themselves, rather the toppings. Back then, I used our wineries’ Columbia Valley Cabernet, now I’m more partial to the subtleties of Bordeaux. In this instance, I’ve used a (gasp) Saint-Estèphe with some age on it, a delicious bottle of 2000 Calon-Ségur. Thankfully, one can get by using 1/2 to 3/4 of a cup or so, or frankly, employ a less expensive red Bordeaux as your cooking wine if you prefer, because I can already hear you asking, “isn’t it impertinent to use Calon-Ségur as a cooking wine?” Probably, yes.

I also like to add a sprig of thyme to the berries, adding a savory edge to the dish. Pair the finished crêpes with the wine you’ve used to reduce the berries in. Don’t be afraid to experiment with different seasonal berries.



Crêpes with an Oregon Marionberry Reduction Sauce

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours, 30 minutes

Serving Size: 4-6

Crêpes with an Oregon Marionberry Reduction Sauce


  • For the Crêpes
  • 1 1/3 Cups whole milk at room temperature
  • 1 Cup all purpose flour
  • 3 Large eggs at room temperature
  • 3 Tablespoons unsalted butter, melted
  • 1 Tablespoon sugar
  • Pinch salt
  • For the Marionberry Topping
  • 2 Cups marionberries or blackberries
  • 3 Tablespoons sugar
  • 1 Sprig fresh thyme
  • 3/4 Cup red Bordeaux or Cabernet
  • Meyer lemon zest
  • For the Whipped Cream
  • 1 Cup heavy whipping cream
  • 2 Tablespoons fresh chèvre
  • 1 teaspoon acacia honey


  1. In a large mixing bowl, whisk together the butter and sugar. Add the eggs, milk, flour and salt. Cover the bowl and set it aside for at least an hour. Aging the batter is a critical step in making crepes, and is necessary to the formation long-chain glutens, which prevents the crêpes from tearing while flipping them or handling them. I find that the batter is best at room temperature, you can make this a day ahead of time, but do allow it to warm up prior to cooking.
  2. In a small saucepan, combine the marionberries, sugar, and wine and the thyme. Bring it to a boil, then turn down the heat and simmer it until the liquid has reduced by at least 50%. Remove the thyme before serving.
  3. In the meantime, combine the heavy whip cream, chèvre and honey in a small bowl. Using a whisk or blender, beat until the whip cream forms stiff peaks.
  4. Over medium heat, melt a pat of butter into an 8" diameter non-stick pan, you won't need much. Pour 3-4 tablespoons batter into pan and swirl to coat bottom. Cook until the edge of crêpe is just starting to brown, or "blonde", about 45 seconds. Loosen edges gently with spatula and flip. Cook until bottom begins to brown in spots, about 15 seconds. Transfer to plate. Repeat with remaining batter. With a good non-stick skillet, you shouldn't need to add butter to the pan between crepes.
  5. Roll the crêpes onto a plate and top with the marionberries, whipped cream and meyer lemon zest. Serve immediately. I like to pair this with the same wine I've used to make the reduction sauce.
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The ideal Crêpe is “blonde” or just barely browned on the edge, like this one.

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