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Dessert Crepes

chef.pierre's picture
  Eggs 4
  Milk 1 1⁄2 Cup (24 tbs)
  Sifted all purpose flour 1 1⁄3 Cup (21.33 tbs)
  Sugar 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Vanilla extract 1 Teaspoon
  Grated orange rind/Grated lemon rind 1 Teaspoon
  Butter/Margarine 1 Teaspoon
  Sifted icing sugar 1 Teaspoon

Beat eggs in small bowl, and stir in dry ingredients.
Add milk and next 3 ingredients.
Strain, and allow batter to stand at least 30 minutes or as long as 2 hours.
Melt 1 teaspoon butter or margarine in frying pan of 5-inch diameter; when hot, pour in about 2 tablespoons batter or enough to cover thinly the bottom of the pan.
Cook 1 minute; then turn, and cook other side.
Lift out, and keep warm; sprinkle with sifted sugar.
Proceed until all batter is used.
Accompany with crushed or sweetened fresh fruit and whipped cream.
Makes approximately 16 to 18 crepes.
(Allow 3 or 4 to a serving).
Note: These French dessert pancakes have a characteristic texture: delicate, almost like cus-tard; and because they roll or fold without cracking they are often served with filling.
Be careful to beat batter just until smooth, as overheating toughens mixture.
To cook crepes evenly, use heavy small pan that is flat on bottom.
Cook just 1 crepe at a time in butter heated until bubbly but not allowed to burn dark.
Tilt pan after adding measured batter, so that crepes will be uniformly round.
Turn them just once.
Keep warm until all are cooked and ready to serve.
Crepes freeze well and can be quickly defrosted and reheated in dessert sauce.
To freeze, leave flat or fold as desired; let cool completely.
Then stack with waxed paper between layers.
Wrap airtight and freeze.

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Dessert Crepes Recipe