Dessert Crepes

Crepes – The ingredients are simple, the batter is thinner than pancake batter, and the result is light and delicious!  Did you know Today, Feb. 2 is “National Crepe Day”?  Apparently, it is, though I have no idea who decides these things.  In light of our attempt to make delicious, healthier desserts, crepes fit right in! This recipe makes 10 crepes.

In a food processor or blender mix all of these ingredients just until mixed 30 sec. – 1 min.:
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
a dash of salt
1 tsp. Vanilla Extract
3 Tabl. Butter, melted, cooled
1 tsp. Orange Zest, Optional

After you’ve mixed the batter and scraped it down to make sure all ingredients are mixed in, place the batter in the refrigerator for a few hours (overnight is fine).  This resting period will help the bubbles to dissipate so you can make a better structured crepe.

While the crepe batter is resting, decide what fillings you will use and prepare in advance.  Easy fillings range from a sprinkling of cinnamon sugar or chocolate chips, spreading with your favorite Jam or Nutella, or drizzling with Chocolate or Caramel and sprinkling with finely chopped nuts.  Other fillings might be fresh fruit or even cooked fillings.  I sautéed apples in a bit of butter, a pinch of sugar and cinnamon.  I drizzled some with peanut butter (just place a Tabl. of peanut butter in a plastic bag and microwave for a few seconds to melt – cut off the corner and drizzle on crepes) and added bananas that had been sauteed just as the apples.  Use your imagination for fillings and involve the children in making their own combinations.

Using a crepe pan, which is round and has very low sides. Heat the pan on medium heat.

Using a tiny bit of butter, coat the bottom of the pan.  Pour 1/4 cup of batter into the pan and swirl the pan to cover the bottom in a very thin coating.  Allow the crepe to cook approx. 30 seconds (I like mine a bit browner than most) and then flip over and bake on the other side for 20 sec. more.  Remove from the pan, place on a cutting board, add your filling and roll or fold.  To fold crepes:  Fold in 1/2 and then repeat to form a triangle.  Sprinkle with powdered sugar if desired.


About bakingway

Baker/Pastry Chef for over 25 years.

Posted on February 2, 2011, in Healthier Snacks/Desserts, Recipes and tagged , , , . Bookmark the permalink. Leave a comment.

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