Name: Dessert Crepes
Yield: Makes a Dozen 6-inch Crepes
Cuisine: American
Ingredients: 1 cup sifted all-purpose flour; 4 tablespoons melted butter; 1 tablespoon cold butter; 2 eggs; 1 cup milk; 1 tablespoon confectioners’ sugar; ½ teaspoon salt

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

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Dessert Crepes

Ingredients

Method

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