Dessert crepes, a sweet French tradition, are delicate pancakes that can be enjoyed with many types of fillings after a meal — or even for breakfast.
You will need
- 2 c. all-purpose flour
- 6 tbsp. butter
- plus extra butter for cooking
- 1/4 c. granulated sugar
- 3 large eggs
- 1/4 tsp. salt
- 1 1/2 c. whole milk
- 1/2 c. powdered sugar
- A blender
- An 8-inch nonstick skillet
- A heat-proof spatula
- melted chocolate
- or other filling of your choice
Step 1 Make the crepe batter Blend the flour, butter, sugar, eggs, and salt in the blender until smooth. Slowly add ¼ cup of milk at a time until the batter turns into a liquid. You’ve added enough milk when the batter has a pourable consistency.
Step 2 Leave the batter to set Leave the batter to set in the blender for 20 to 30 minutes. This allows the air bubbles to settle, which helps create a lighter, fluffier crepe!
Step 3 Heat the skillet Drop 1 to 2 teaspoons of butter into the skillet and turn the heat up to a medium-high setting until the butter has melted. Lower the heat to a low-medium setting to prepare for the crepe making.
Step 4 Cook up the first crepe Add 3 tablespoons of batter to the hot pan and lift the pan slightly off the heat to swirl the batter evenly around the bottom of the pan. Set back on the stove and let it cook for 45 to 60 seconds until it is very lightly browned.
Step 5 Flip the crepe Gently slide the spatula under the crepe and turn it over in the pan. Let it cook for 45 to 60 seconds before transferring it to a serving plate.
Store the crepes in a warm oven as you make them so they stay soft and moist.
Step 6 Make the rest of the crepes Continue to butter, pour, cook, and flip until all of the crepe batter is used up. Sprinkle powdered sugar over the warm crepes before filling them with fruit, jam, or melted chocolate, or enjoy them as is!
Did You Know:
Traditional French crepes were called galettes and were made with buckwheat.