This 5-star dessert crepes recipe dressed up with a topping of your choice is almost too pretty to eat. The key word here is almost. How can anyone pass up a dessert crêpe just because it’s pretty? Ummmm, no one. One bite of this dessert crêpe and you will be in heaven. I give you permission to let your fork demolish the crêpes and stuff it in your mouth!
When we were in France last fall, it seemed like every corner had a vendor making crêpes. I literally gorged on nutella crêpes. They were just too delicious to pass up. My mouth would utterly drool at the thought of chocolate on a sweet pancake.
Fast forward to Christmas when my brother and his wife gifted us a crêpe maker! Forget a breakfast crêpe…I went straight for dessert. I’ve tried Nutella, ice cream, custard, fruit, whip cream, and just plain ole cream and none have disappointed me.
Fill the crêpes with either Nutella, fruit and whip cream, jam and fruit, custard, pudding, ice cream, etc. If you want to add a special something, sprinkle these warm crêpes with lemon and sugar or powdered sugar or a drizzle of chocolate sauce. The options are endless.
Crêpes may take a leeetle bit of practice but I’ve been told by many that it is simple enough for a beginner. Make sure you use a large, non-stick skilled lightly coated with cooking spray for ease of turning (it works better than oil or butter but I’ve had success with all). Spoon a small part of batter into the pan to make the crepes thin and not pancake like and quickly swirl it around the pan. Allow it to cook through until the edges are dry before flipping or you will have a torn apart crêpe.
This 5-star dessert crêpes recipe is:
Amazing!
Satisfying
Addictive
Loved by everyone
Easy to make
Simple
High in selenium
High in vitamin B6
Ingredients
• 4 eggs, lightly beaten
• 1 1/3 cups milk
• 2 tablespoons butter, melted
• 1/2 to 1 teaspoon pure vanilla extract, or to taste
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1/2 teaspoon salt
• Dash of cinnamon (optional)
Instructions
1. In a blender, mix together all ingredients until smooth and lumps are removed (about 10 seconds). Batter will be runny.
2. Lightly spray a large non-stick skillet with cooking spray (you can also use a small amount of butter applied with a brush or paper towel) and warm over medium heat.
3. Quickly spoon about 3 tablespoons of batter into the skillet and spread thin by quickly swirling the pan at an angle to evenly coat the pan with batter. Cook for about 1 to 2 minutes or until slightly golden brown and edges are dry. Flip to other side and cook until lightly golden. Serve immediately or keep warm in an oven.
4. Fill with any topping of your choice: Nutella, fruit and whip cream, ice cream, jam and fruit, custard, cream sauce, etc. The options are endless!
Nutrition Information
Serving size: 1 Calories: 146 Fat: 6g Saturated fat: 3g Carbs: 17g Sugar: 5.1gSodium: 218mg Protein: 5.7g Cholesterol: 93mg
source : http://bakerette.com/5-star-dessert-crepes/
When we were in France last fall, it seemed like every corner had a vendor making crêpes. I literally gorged on nutella crêpes. They were just too delicious to pass up. My mouth would utterly drool at the thought of chocolate on a sweet pancake.
Fast forward to Christmas when my brother and his wife gifted us a crêpe maker! Forget a breakfast crêpe…I went straight for dessert. I’ve tried Nutella, ice cream, custard, fruit, whip cream, and just plain ole cream and none have disappointed me.
Fill the crêpes with either Nutella, fruit and whip cream, jam and fruit, custard, pudding, ice cream, etc. If you want to add a special something, sprinkle these warm crêpes with lemon and sugar or powdered sugar or a drizzle of chocolate sauce. The options are endless.
Crêpes may take a leeetle bit of practice but I’ve been told by many that it is simple enough for a beginner. Make sure you use a large, non-stick skilled lightly coated with cooking spray for ease of turning (it works better than oil or butter but I’ve had success with all). Spoon a small part of batter into the pan to make the crepes thin and not pancake like and quickly swirl it around the pan. Allow it to cook through until the edges are dry before flipping or you will have a torn apart crêpe.
This 5-star dessert crêpes recipe is:
Amazing!
Satisfying
Addictive
Loved by everyone
Easy to make
Simple
High in selenium
High in vitamin B6
Ingredients
• 4 eggs, lightly beaten
• 1 1/3 cups milk
• 2 tablespoons butter, melted
• 1/2 to 1 teaspoon pure vanilla extract, or to taste
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1/2 teaspoon salt
• Dash of cinnamon (optional)
Instructions
1. In a blender, mix together all ingredients until smooth and lumps are removed (about 10 seconds). Batter will be runny.
2. Lightly spray a large non-stick skillet with cooking spray (you can also use a small amount of butter applied with a brush or paper towel) and warm over medium heat.
3. Quickly spoon about 3 tablespoons of batter into the skillet and spread thin by quickly swirling the pan at an angle to evenly coat the pan with batter. Cook for about 1 to 2 minutes or until slightly golden brown and edges are dry. Flip to other side and cook until lightly golden. Serve immediately or keep warm in an oven.
4. Fill with any topping of your choice: Nutella, fruit and whip cream, ice cream, jam and fruit, custard, cream sauce, etc. The options are endless!
Nutrition Information
Serving size: 1 Calories: 146 Fat: 6g Saturated fat: 3g Carbs: 17g Sugar: 5.1gSodium: 218mg Protein: 5.7g Cholesterol: 93mg
source : http://bakerette.com/5-star-dessert-crepes/