Dessert Crepes
These dessert crepes are fun and easy to make. They also allow for tons of variations so every guest can customize to his or her own taste.
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Servings: 8 Crepes
Ingredients
- 1 cup all-purpose flour sifted
- 1½ tbsp sugar
- ½ tsp salt
- 3 tbsp vegetable oil
- 6 tbsp unsalted butter melted
- 3 large eggs
- 1 tbsp orange liqueur (Cointreau, Triple Sec, or Grand Mariner) or brandy
- 1 tsp vanilla
- 1 cup whole milk room temperature
- 6 tbsp additional unsalted butter for cooking the crepes divided
Makes: 8inch round
Instructions
Preparing the crepe batter
- Combine the flour, sugar, and salt in a bowl; mix well and set aside
- Add the oil to the melted butter; set aside
- Add the eggs to a mixing bowl; mix on medium speed for 30 seconds
- Reduce the mixer speed to low; slowly add the flour mixture
- Increase the speed to medium-high; beat until the mixture thickens (about 30 seconds)
- Stop the mixer, scrape down the sides
- Start the mixer back on low speed, add the oil and butter in 4 additions
- Add the liqueur / brandy and vanilla
- Still on low speed, add the milk in 4 additions, scrape the sides as needed (make sure you scrape all the way down to the bottom of the bowl)
- Continue mixing until the batter looks silky smooth
- Strain the batter through a very fine wire mesh colander in to a large bowl; cover with plastic wrap and refrigerate for 4 hours
Cooking the Crepes
- Heat a non-stick 8" fry pan over medium-high heat
- Add ½ tbsp of butter to the pan, swirl the pan to coat the bottom
- Add ¼ cup of batter to the pan; swirl the batter in the pan to evenly coat the bottom
- Run a rubber or silicone spatula around the edge of the crepe to loosen the edges
- When the entire bottom of the crepe is settled and moves freely when the pan is moved back-and-forth, it is ready to be flipped.
- To flip the crepe, slide the spatula under the entire crepe and flip like a large pancake or you can flip it by doing a wrist-flip of the pan (it is easier than you think with a little practice)
- Once the crepe is golden brown on both sides, place on a plate lined with parchment paper
- Repeat for the remaining batter. You may not need ½ tbsp of butter for each crepe. Just make sure the bottom of the pan is adequately covered with butter. You may also need to adjust the heat down from time-to-time if the crepe is browning too quickly.
Filling and Topping the Crepes
- You can fill the crepe with just about anything you want. Our favorite is melted chocolate with sliced bananas and strawberries.You simply put about 2 tbsp of chocolate on one side of the crepe, place the bananas and strawberries on the chocolate.Either roll or fold the crepe (your preference), drizzle more chocolate on top, and top it off with some strawberry slices.
- Another version is melted chocolate with orange liqueur, mandarin oranges, and raspberries.
- The only limit is your imagination. We have used Nutella, cream cheese filling, or caramel in place of the chocolate.
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