Classic Dessert Crepes
📜 Collection: GailCollection | ✍️ Attribution: Unknown | 📂 Category: Desserts A simple and versatile recipe for thin, delicate dessert crepes that can be filled with fruit or cream. This classic batter rests and cooks into golden, lacy treats perfect for any sweet occasion.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 15 mins | 20 mins | Approx. 24 crepes |
🔪 Key Equipment
- Large bowl
- Wire whisk
- Crepe pan or non-stick skillet
- Wax paper
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Cups | Flour | Sifted |
| 6 Tablespoons | Sugar | None |
| 6 | Eggs | Large |
| 3 Cups | Milk | See note |
| Pinch | Salt | None |
| As Needed | Butter | For the pan |
Instructions
Step 1: Prepare the Batter
- In a large bowl, whisk together the 2 cups sifted flour, 6 tablespoons sugar, and a pinch of salt.
- Make a well in the center of the dry ingredients and crack in the 6 eggs. Whisk the eggs, gradually pulling in the flour mixture from the sides.
- Slowly stream in the 3 cups milk while whisking continuously until you have a smooth, very thin batter.
- Let the batter stand for 15-20 minutes to rest until the consistency is thin enough to easily swirl and cover the bottom of a pan.
Step 2: Cook the Crepes
- Heat a lightly buttered crepe pan or skillet over medium heat.
- Pour about 2-3 tablespoons of batter into the pan and immediately swirl it to create a thin, even circle.
- Cook for about 1 minute until the top is set and the edges are delicately brown, then flip and cook for another 30-60 seconds until lightly browned.
- Slide the finished crepe onto a plate. Cool crepes separately before stacking with wax paper in between, and repeat with the remaining batter, adding more butter to the pan as needed.
Step 3: Serve
- To serve, place your desired filling in the crepe, fold, and heat in a buttered pan until warm and fragrant.
💡 Make-Ahead & Storage: The crepe batter can be made ahead and stored sealed in the refrigerator for up to 2 days, and cooked crepes can be stacked with wax paper and refrigerated or frozen.
Original Recipe Scan
