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Dessert Crepes
Nb persons: 0
Yield: Makes 16-20 (6") crepes
Preparation time:
Total time:
Source: Cooking for Company, 2003
This recipe can be varied to include vanilla, ground cinnamon or ginger in the batter. One of the best ways to serve these crepes is to simply fold them into quarters, drizzle on a little butter and warm them in the oven. When they are hot, sprinkle on a combination of sliced strawberries tossed with finely shredded basil, sugar and cinnamon. Strawberries and basil are magical together. | |
Crepes: | |
1 c. | all-purpose flour |
1 Tb. | sugar |
1/2 tsp. | salt |
1/2 c. | water |
1/2 c. + 1 Tb. | milk |
2 | eggs |
2 Tb. | butter, melted |
3 Tb. | frangelico |
4 tsp. | grated lemon zest |
Filling: | |
3 Tb. | unsalted butter, melted |
powdered sugar | |
berries, shaved chocolate, whipped cream or ice cream | |
Cinnamon-Apple Filling: | |
1 c. (2 sticks) | unsalted butter, softened |
3 c. | thinly sliced apples, (ripe apricots or small, whole blueberries) |
6 Tb. | light brown sugar |
6 Tb. | clover honey |
3 Tb. | frangelico |
1 1/2 tsp. | ground cinnamon |
1 Tb. | fresh lemon juice |
1/4 c. | toasted sliced almonds |
Nutella Filling: | |
1 (13 oz.) jar | Nutella chocolate hazelnut spread |
1/2 c. | chopped, toasted almonds, (or hazelnuts) |
coffee ice cream |
1. Combine the flour, sugar and salt in a bowl.
2. Place all liquid ingredients in a blender and pulse to mix. With the motor running pour in the flour mixture. Scrape down the sides and blend again to thoroughly mix, about 20 seconds. The batter should be about the consistency of heavy cream. Stir in the zest. Cover and chill for at least 1 hour before using (or up to 24 hours).
3. Pour a small amount of vegetable oil into the crepe pan and wipe and wipe out with a paper towel. You will not have to grease the pan again.
4. Place the pan over medium heat. When the pan is hot, add 2-3 Tb. of the chilled batter. Lifting the pan off the burner, swirl the batter around the pan to form an even, very thin coating. The first side will be golden in about 1 minute. Loosen lightly with the edge of a spatula, flip and cook the second side for about 1 minute. Don't worry if the couple don't turn out. That seems to happen to everyone as you become used to the temperature of the pan and just how to swivel your wrist to swirl the batter. I usually count on throwing out the first few out.
5. Transfer each completely crepe to a rack to cool and proceed with the next. If you are making the crepes for future use, layer the cooled crepes with waxed paper and freeze or refrigerate.
6. TO FILL: Spread 1 rounded Tb. of filling across the middle of the crepe and fold in half and then into quarters. Put in a buttered baking dish, overlapping them as you go. Crepes can be prepared to this stage, well wrapped and refrigerated up to 24 hours in advance.
7. TO BAKE: Preheat the oven to 400 degrees. Drizzle folded crepes with melted butter. Bake for 10-12 minutes, until bubbling. Serve two or three crepe fans per person dusted with with powdered sugar and garnished as desired.
FILLINGS:
For Cinnamon-Apple Filling: Heat 3 Tb. of the butter in a large saute pan over medium heat. When bubbling, add the fruit and saute 4-6 minutes, until softened. Stir in all remaining ingredients and set aside to cool on the counter or in the refrigerator. When cool proceed with the filling directions in Step 6. In Step 7, top with 1/4 c. tosted, sliced almonds before drizzling with butter.
For Nutella Filling: Combine Nutella and almonds. Proceed with filling and baking instructions. Serve topped with coffee ice cream or whipped cream flavored with brandy.
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