Go to: Just Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Basic Dessert Crepes
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.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.