Oh boy I really love these sour cream crepes after a hearty dinner! They are so light and delicious you won’t feel bad having dessert anymore.
I served these crepes last weekend, after a long day working out in the yard, and everyone agreed they are one of their favorite desserts.
It’s easy to make and doesn’t take more than twenty minutes from start to finish. The ingredients are readily available in most kitchens (I had to make a run for brandy as I didn’t realize I was out).
While there weren’t any leftovers, these crepes reheat well just in case you are lucky enough to have leftover crepes yourself.
Sour Cream Dessert Crepes
- 6-7" Frying Pan
- 2 Eggs
- 2 tbs Melted Butter
- 1 Cup Sour Cream
- ½ Cup Milk
- 1 Cup Sifted Cake Flour
- 2 tbs Sugar
- 2 tbs Brandy
- Dash Salt
- Combine all ingredients in your blender. Cover and process for between twenty and thirty seconds. Some inmixed batter will be on the sides. Scrape it down with a spatula. Process one more time for a few seconds. Batter should be consistent and smooth.
- Spray your frying pan. Heat up your pan to medium low heat. Once it has come to temperature test your batter by putting a half tablespoon in your pan. Tilt your pan in a circular motion and it should move around the pan freely. Remove test batter from your pan.
- For each crepe, put three to four tablespoons in your heated pan. Cook the first side until it is firm enough to flip without breaking and flip it. It should only be about one minute.
- Cook the second side for about one minute. Your crepe is done when light brown flecks begin to form on the surface. Remove from pan and repeat until batter is gone.
- If using crepe filling, fill now and then fold.
- Serve and enjoy!
- My favorite filling for sour cream crepes are fresh raspberries.
- If raspberries are not in season then lemon meringue is amazing too
- Batter can be prepared up to three days before cooking. Just refrigerate your batter until ready to cook.
- Cooked crepes can be frozen in a freezer safe bag. They keep for a very long time in the freezer. To reheat just pop them in the oven for about eight minutes at 350 degrees.
The first time I made these sour cream crepes I used raspberries to fill them and they were amazing.
You can also use a homemade lemon meringue or any of your favorite fresh fruit. The crepes are so light and succulent they work with almost any dessert style filling.
They also make a great dish to pass. I’ve yet to find anyone who doesn’t love these sweet and soft crepes.
The batter keeps for up to three days so feel free to prep your crepe batter ahead of time. You can also freeze cooked crepes. They keep for a long time so make a big batch and save half for a surprise treat for yourself.
For more great crepe ideas check out these recipes