A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Tuesday, April 1, 2008

Sweet Crepes


Sweet Crepes are just a slight variation on the savory crepe recipe. Fill them with Mousse or fruit for a delicious dessert.

2 cups all purpose flour
3 Tablespoons sugar
2 eggs
1 cup water
½ cup milk
Additional water if needed to thin the batter
6 Tablespoons melted butter (clarified butter would be even better as it will not burn as easily while you cook but its ok to use regular butter)

Add the flour and sugar into a large bowl. Whisk together the eggs, water and milk. Stir or whisk the wet ingredients into the dry. Strain mixture through a mesh strainer to be rid of lumps. Let mixture rest ½-1 hour. (Add extra water to thin batter if necessary)

To Cook-
Place your crepe pan over medium heat. Brush pan with melted butter. Pour in enough batter to lightly coat the bottom of your crepe pan (about 3 tablespoons for a 8” pan or up to ½ cup for larger pans). Swirl pan to coat. I find an offset spatula sometimes helps even out the batter. Uses extra batter to fill any wholes. Cook until golden on the first side (approximately 2 minutes) then flip the crepe over (use tongs or spatula to help you)And cook the second side until golden. Brush skillet with butter before starting each crepe

1 comment:

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