Sweet dessert Crepes

Crepes

  • Servings: 10-12
  • Time: < 1 hr
  • Difficulty: easy
  • Print
  • 4 Tblsp melted butter
  • 4 eggs
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 2 1/2 cups flour
  • 2 cups milk
  • 3/4 to 1 cup water +
  • 1 to 2 tsp vanilla extract
  1. Melt 4 Tblsp butter in microwave-safe bowl. Cool somewhat.
  2. Add 4 eggs to bowl and beat.
  3. Add 1/2 tsp salt, 1/2 cup sugar, and 2 1/2 cups flour.
  4. Add 2 cups milk, 1/2 to 1 cup water, 1 to 2 tsp vanilla extract, and mix.
  5. Preheat a large, teflon or ceramic-coated skillet at 4.0 to 4.5 on an electric stove or low-medium on a gas range. You may need to adjust this warmer and lower as you cook.
  6. Melt a very small dab of butter to coat the pan. Use a paper towel to spread the butter around the pan and remove any excess.
  7. Pour about 1/4 cup batter into the center of the preheated, lightly greased pan and swirl the pan around to distribute a thin, round layer of batter across the bottom of the pan.
  8. Once the edges begin to brown and you can see browning on the center through the crepe, gently lift up one edge with a thin-edged spatula, then work the spatula under and toward the center of the crepe. Carefully flip the crepe over and cook on bottom side until you notice light browning (usually 10 to 20 seconds). Gently lift the edge of the crepe with the spatula to check for doneness. When the bottom side of the crepe shows some browning, gently lift it out of the pan and place it on a flat surface to cool. You can stack your crepes.
  9. Your crepe should be quite thin, almost rubbery, and, after cooking, it should be semi see-through. If your crepe is more like a thin pancake, add more water in 1/4 up increments until mixture is thin and soupy and cooks up semi-transparent. If you are in a very humid environment, cover bowl of crepe batter while cooking to avoid evaporation.
  10. Serve with fruit, cream, or cheese filling and abundant whipped cream or sweetened sour cream.
  11. For savory crepes that you fill with cheese and/or meats, simply omit the sugar and vanilla and add some spices, such rosemary, sage, etc.
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