Delicate Dessert Crepes
These delicate dessert crepes are wonderfully versatile and perfect for a variety of sweet fillings. This recipe results in approximately 20 crepes, each the size of a large side plate and nearly paper-thin. They can be enjoyed fresh or prepared in advance; simply stack them with wax paper in between, wrap in plastic, and store in foil for later use. The batter is simple to whip up in a blender and can be flavored with vanilla or citrus zest for an extra touch. Let your imagination run wild with dessert fillings, which will be provided in a separate post. With their delightful texture and ability to hold sweet fillings, these crepes are sure to be a hit at any gathering.
N/A
Servings
49
Calories
6
Ingredients
Ingredients
Large Eggs
4 (beaten)
All-Purpose Flour
1 cup (sifted)
Granulated Sugar
2 tablespoons (none)
Milk
1 cup (whole is preferred)
Water
1/4 cup (none)
Melted Butter
1 tablespoon (cooled)
Instructions
1
In a blender, combine all the ingredients: eggs, flour, sugar, milk, water, and melted butter.
2
Blend the mixture on high speed for 1 minute until well combined.
3
Scrape down the sides of the blender, then blend for an additional minute or until the batter is completely smooth.
4
Cover the blender and refrigerate the batter for at least 1 hour to allow it to thicken slightly.
5
When you're ready to cook, choose either an upside-down crepe pan or a non-stick skillet. There is no need to add additional oil or fat to the pan.
6
Heat the pan over medium heat until hot, then pour a small amount of batter into the center of the pan, tilting it quickly to spread the batter evenly across the base in a thin layer.
7
Cook the crepe for 1-2 minutes, or until the bottom is light brown and the edges lift slightly from the pan.
8
Gently flip the crepe using a spatula and cook for an additional 30 seconds to a minute until lightly browned.
9
Remove the crepe from the pan and stack it on a plate, placing a sheet of wax paper between each crepe to prevent sticking.
10
Repeat the cooking process with the remaining batter, adjusting the heat as necessary to ensure even cooking.
Nutrition Information
1.45g
Fat
6.75g
Carbs
1.8g
Protein
0.3
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Delicate Dessert Crepes?
Delicate Dessert Crepes are paper-thin, versatile crepes designed specifically to hold sweet fillings and provide a delightful texture for desserts.
How many crepes does this recipe yield?
This recipe makes approximately 20 crepes, each roughly the size of a large side plate.
Can I make these crepes ahead of time?
Yes, these crepes can be prepared in advance by stacking them with wax paper in between, wrapping them in plastic, and storing them in foil.
How thin should the crepes be?
The recipe is designed to produce crepes that are nearly paper-thin.
What is the best way to mix the crepe batter?
The batter is best prepared by combining all ingredients in a blender and blending on high speed.
How long should I blend the batter?
You should blend the mixture for 1 minute, scrape the sides, and then blend for another minute until completely smooth.
Does the crepe batter need to rest?
Yes, the batter should be covered and refrigerated for at least 1 hour to allow it to thicken slightly.
What type of pan is best for cooking crepes?
You can use either an upside-down crepe pan or a standard non-stick skillet.
Do I need to grease the pan before cooking?
No, there is no need to add additional oil or fat to the pan when cooking these crepes.
What heat setting should I use?
The pan should be heated over medium heat until hot before adding the batter.
How do I spread the batter evenly?
Pour a small amount of batter into the center of the pan and tilt it quickly to spread the batter across the base in a thin layer.
How long does the first side of the crepe take to cook?
The first side typically takes 1 to 2 minutes or until the bottom is light brown.
When is the crepe ready to be flipped?
The crepe is ready to flip when the bottom is light brown and the edges lift slightly from the pan.
How long do I cook the second side of the crepe?
The second side should be cooked for an additional 30 seconds to a minute until lightly browned.
How do I prevent the stacked crepes from sticking together?
Place a sheet of wax paper between each crepe as you stack them on a plate.
Can I add extra flavor to the batter?
Yes, you can flavor the batter with vanilla or citrus zest for an extra touch.
How many eggs are required for this recipe?
This recipe requires 4 large eggs, which should be beaten.
What type of flour is used?
One cup of sifted all-purpose flour is used for the batter.
Is sugar added to the batter?
Yes, the recipe includes 2 tablespoons of granulated sugar.
What kind of milk is recommended?
One cup of milk is used, and whole milk is preferred for the best results.
Does the recipe use water?
Yes, the batter includes 1/4 cup of water.
How much butter is in the recipe?
The recipe calls for 1 tablespoon of melted and cooled butter.
How many calories are in one crepe?
Each crepe contains approximately 49 calories.
What is the protein content per crepe?
There is 1.8g of protein in each crepe.
How much fat is in each crepe?
Each serving contains 1.45g of fat.
What is the carbohydrate count per crepe?
There are 6.75g of carbohydrates in each crepe.
How much sugar is in a single crepe?
Each crepe contains 0.3g of sugar.
Are these crepes suitable for French cuisine themes?
Yes, these crepes are tagged as French cuisine.
What tags are associated with this recipe?
The recipe is tagged with crepes, dessert, sweet, pancakes, make-ahead, versatile, and french cuisine.
Are the crepes suitable for sweet fillings?
Yes, they are specifically described as delicate dessert crepes perfect for sweet fillings.