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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 24 |
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Basic dessert crepes recipe for you to fill however you desire. I personally love the standard Suzette, but can be swayed toward a nutella filled crepe topped with whipped cream and chopped pistachios. YUM Ingredients:
3/4 cup cold milk |
3/4 cup cold water |
3 egg yolks |
1 tablespoon of sugar |
3 tablespoons of grand marnier, rum or cognac |
1 cup plus 2 tablespoons of instant blending flour (wondra) |
5 tablespoons of melted salted butter |
Directions:
1. Place liquids in blender, then eggs and sugar. Blend 15 seconds.
2. Add flour, then butter. Cover and top speed forone minute.
3. Let rest 90 minutes.
4. Place a small six inch skillet over medium heat.
5. Brush with melted butter, or unflavored oil. Heat pan.
6. Remove from heat and spoon in two tablespoons of batter, swirl to cover the bottom of the pan. Pour off any excess batter.
7. cook til golden brown, lifting edge to check.
8. Flip and cook 30 seconds on second side.
9. Repeat. Stack crepes between layers of waxed paper.
10. Refrigerate until needed or freeze.
11. Warm when ready to serve.
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