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Basic Dessert Crepes

2 Eggs
3/4 c Flour
2 tb Sugar
1 c Milk
1 tb Brandy
1 tb Butter; melted, cooled

Beat eggs and add flour and sugar, with a little milk if the paste is too thick. Add remaining milk, brandy, and melted and cooled butter. Allow to stand for at least 1 hour.

Butter a 5-inch crepe pan and heat until butter bubbles. Pour in about 1 1/2 T of batter, swirling it swiftly around the pan so the bottom is covered. Cook until light brown on one side--about one minute--turn crepe over and cook in the other side for about half a minute. Turn out on paper towels or a tea towel. If crepes are not to be used immediately, stack with waxed paper in between.

To freeze, put in freezer bags and seal. To defrost, set a room temperature for a short time. They will deforst more quickly if they are separated. But be careful, as crepes are brittle and will crack easily in the frozen state. They can be refrozen and defrosted again without harm.

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