Dessert Crepes

Preparation info
  • Makes

    a Dozen

    Crepes
    • Difficulty

      Easy

Appears in
America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

You will need a 6- to 7-inch seasoned French crepe pan, small omelet pan, or nonstick frying pan.

Ingredients

  • 1 cup sifted all-purpose flour
  • 1 tablespoon confectioners’ sugar
  • ½

Method

To make the batter, put the flour, confectioners’ sugar, and salt in a bowl and mix. Add the eggs and mix well until fully incorporated. Then stir in the milk, ½ cup at a time, until the mixture becomes a smooth batter. Stir in the melted butter and let the batter sit for 1 hour before making the crepe