This classic dessert crepe makes an amazing finish to any dinner party.
They are perfect for fruit and fresh jam toppings. Fold your fruit or jam inside and finish it off with a sprinkle of powdered sugar.
My kids request this dessert recipe so often and it’s a wonderful way to get more fruit and berries in their diet.
On top of that, they are so quick and easy to make they are great for last minute family breakfasts too.
Amazing Classic Dessert Crepes
- 6-7" Frying Pan
- 2 Eggs
- 2 tbs Melted Butter
- 1¼ Cups Milk
- 2 tbs Brandy or Orange Liqueur
- 1 tbs Sugar
- 1 Cup Sifted Cake Flour
- ½ tsp Salt
- Put all your ingredients in your blender. Process for about thirty or forty seconds. Take your spatula and scrap down the sides of your blender and process for a few more seconds. Your batter should be smooth and consistent.
- Spray and heat your frying pan to medium low heat. Once brought up to temperature, add a half tablespoon of crepe batter to your pan. Tilt your pan in a circular motion. Your batter should move around the pan freely. Remove test batter from your pan.
- Add three to four tablespoons of crepe batter to heated pan. Cook each side for approximately one minute. Flip once, when your crepe is firm enough to move without breaking. Your crepe is done once small light brown flecks form. Remove from heat.
- Add your fruit or jam and fold each crepe. Sprinkle top with powdered sugar and cream if desired.
- Serve and enjoy!
These crepes are an all time favorite. They make for a great sweet breakfast side as well.
My kids and I pick berries each season and we make so many batches of these dessert crepes. A little bit of light whipped cream or mascarpone and you have a very memorable dish.
This batter can be prepared ahead of time and saved in the refrigerator for up to three days.
You can also freeze your cooked crepes. To reheat, simply place in the oven at 350 degrees for about seven minutes.
For more crepe ideas check out these articles