Dessert Crepes Recipe 445 Food

DESSERT CREPES

Steps:

• In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
• Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

DESSERT CREPES

Steps:

• Place milk, vanilla, and rum in blender. Add yolks, sugar, salt, flour, and then butter. Blend on high speed for 30 seconds. Scrape sides of blender; blend 30 seconds more. Transfer batter to an airtight container; refrigerate at least 2 hours or overnight. Brush a 6 1/2-to-7-inch crepe pan or nonstick skillet with oil. Heat on medium until just starting to smoke. Remove pan from heat; quickly pour 2 tablespoons of batter into middle of pan.
• Quickly (in 2 to 3 seconds) tilt pan in all directions so the batter covers entire bottom in a thin layer. Return pan to heat for about 1 minute. Jerk pan sharply back and forth to loosen the crepe.
• Lift edges with a spatula; if underside is golden brown, turn crepe by using two spatulas or by flipping crepe with a toss of the pan.
• Cook about 30 seconds more, until spotty brown. Slide crepe onto a plate. Grease pan again with oil, heat to just smoking, and repeat with remaining batter. To keep warm, cover with an ovenproof dish in a 200 degrees oven. Or make up to a day in advance; reheat, covered with foil, in a 300 degrees oven until warm.

DESSERT CREPES

Steps:

• In large bowl, whisk together eggs, milk, melted butter, flour, sugar and salt until smooth.
• Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

DESSERT CREPES HELENE

Steps:

• Spread each crepe with a tbsp of marmalade.
• Roll up and place in a shallow baking pan.
• Combine brown sugar, almonds& sour cream.
• Spread over top of the filled crepes.
• Sprinkle with orange peel.
• Broil until bubbly.

CHOCOLATE DESSERT CREPES

Steps:

• Put all the ingredients in your blender, blend 1 minute.
• Scrape down the sides, blend a few seconds or until smooth.
• Refrigerate 1 hour.
• To Cook:.
• A- Use upside down crepe pan and follow instructions OR.
• B-Use a non stick skillet-you do not need oil or other fat on the pan.
• Pour a small amount of batter in the pan then tilt and turn the pan so you spread the batter evenly over the bottom of the pan Cook over medium heat until the bottom is lightly browned, flip and cook for a few seconds Remove from the pan and stack with a piece of wax paper between the crepes.

BASIC DESSERT CREPES BATTER

Steps:

• Put all the ingredients in your blender and blend for 1 minute.
• Scrap down the sides and blend for an additional minute or until smooth.
• Refrigerate for 1 hour.
• To Cook:.
• A- Use an upside down crepe pan and follow instructions or.
• B- Use a non stick skillet.
• You do not have to use additional oil or fat.
• Pour a little batter in the pan, just pour in enough batter so it will thinly coat your pan, tilt the pan to spread the batter evenly on the bottom of the pan Cook over medium heat for a couple of minutes until the bottom is light brown, flip and cook for a few seconds more Remove from heat and stack on a plate with wax paper between them.

EASY DESSERT CREPES

Steps:

• Heat 8-inch skillet; grease lightly with oil.
• In small bowl, combine all ingredients; beat with eggbeater until batter is smooth.
• For each crepe, pour 2 tablespoons batter into hot skillet, immediately tilting pan until batter covers bottom.
• Cook until edges start to dry and center is set.
• If desired, turn to brown other side.
• To serve, fill each crepe with desired filling such as fruit, pudding or ice cream; roll up or fold over.
• Tips: To make ahead, prepare crepes; wrap in foil.
• Store in refrigerator up to 3 days or in freezer up to 3 months.
• To thaw, heat foil packet at 300°F for 10 to 15 minutes.
• Or wrap in paper towels and nuke.