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24 Ratings
5 star values:
10
4 star values:
2
3 star values:
8
2 star values:
3
1 star values:
1
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Dessert Crepes
Credit:
Lisa Hubbard
Recipe Summary
Yield: Makes about 2 dozen
Ingredients
Ingredient Checklist
1 1/2 cups milk
2 tablespoons pure vanilla extract
1 tablespoon rum, brandy, or other liqueur
3 large egg yolks
2 tablespoons sugar
1 teaspoon salt
1 1/2 cups sifted all-purpose flour
5 tablespoons melted butter
1/4 cup vegetable oil, for brushing pan
Lemon Curd
Hot Fudge Sauce
Ricotta-Macarpone Filling
Sauteed Pineapple Crepe Filling
Cook's Notes
To make chocolate crepes, substitute 1/4 cup sifted cocoa powder for 1/2 cup of the flour.
Gallery
Dessert Crepes
Credit:
Lisa Hubbard
Recipe Summary
Yield: Makes about 2 dozen
Gallery
Dessert Crepes
Credit:
Lisa Hubbard
Dessert Crepes
Credit:
Lisa Hubbard
Dessert Crepes
Recipe Summary
Yield: Makes about 2 dozen
Recipe Summary
Yield: Makes about 2 dozen
Yield: Makes about 2 dozen
Makes about 2 dozen
Ingredients
Ingredients
- 1 1/2 cups milk
- 2 tablespoons pure vanilla extract
- 1 tablespoon rum, brandy, or other liqueur
- 3 large egg yolks
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 1/2 cups sifted all-purpose flour
- 5 tablespoons melted butter
- 1/4 cup vegetable oil, for brushing pan
- Lemon Curd
- Hot Fudge Sauce
- Ricotta-Macarpone Filling
- Sauteed Pineapple Crepe Filling
Directions
Place milk, vanilla, and rum in blender. Add yolks, sugar, salt, flour, and then butter. Blend on high speed for 30 seconds. Scrape sides of blender; blend 30 seconds more. Transfer batter to an airtight container; refrigerate at least 2 hours or overnight. Brush a 6 1/2-to-7-inch crepe pan or nonstick skillet with oil. Heat on medium until just starting to smoke. Remove pan from heat; quickly pour 2 tablespoons of batter into middle of pan.
Quickly (in 2 to 3 seconds) tilt pan in all directions so the batter covers entire bottom in a thin layer. Return pan to heat for about 1 minute. Jerk pan sharply back and forth to loosen the crepe.
Lift edges with a spatula; if underside is golden brown, turn crepe by using two spatulas or by flipping crepe with a toss of the pan.
Cook about 30 seconds more, until spotty brown. Slide crepe onto a plate. Grease pan again with oil, heat to just smoking, and repeat with remaining batter. To keep warm, cover with an ovenproof dish in a 200 degrees oven. Or make up to a day in advance; reheat, covered with foil, in a 300 degrees oven until warm.
Cook's Notes
To make chocolate crepes, substitute 1/4 cup sifted cocoa powder for 1/2 cup of the flour.
Cook’s Notes
To make chocolate crepes, substitute 1/4 cup sifted cocoa powder for 1/2 cup of the flour.
Reviews
Add Rating & Review
24 Ratings
5 star values:
10
4 star values:
2
3 star values:
8
2 star values:
3
1 star values:
1
Reviews
Add Rating & Review
24 Ratings
5 star values:
10
4 star values:
2
3 star values:
8
2 star values:
3
1 star values:
1
Add Rating & Review
24 Ratings
5 star values:
10
4 star values:
2
3 star values:
8
2 star values:
3
1 star values:
1
24 Ratings
5 star values:
10
4 star values:
2
3 star values:
8
2 star values:
3
1 star values:
1
24 Ratings
5 star values:
10
4 star values:
2
3 star values:
8
2 star values:
3
1 star values:
1
- 5 star values:
- 10
- 4 star values:
- 2
- 3 star values:
- 8
- 2 star values:
- 3
- 1 star values:
- 1
All Reviews for Dessert Crepes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Dessert Crepes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
