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Dessert Crepes Recipe
|Milk||1 1⁄2 Cup (24 tbs)|
|Sifted all purpose flour||1 1⁄3 Cup (21.33 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Grated orange rind/Grated lemon rind||1 Teaspoon|
|Sifted icing sugar||1 Teaspoon|
Serving size: Complete recipe
Calories 1690 Calories from Fat 729
% Daily Value*
Total Fat 82 g126.5%
Saturated Fat 44.2 g221.2%
Trans Fat 0 g
Cholesterol 1011.5 mg
Sodium 910.8 mg37.9%
Total Carbohydrates 183 g61.1%
Dietary Fiber 5 g20.1%
Sugars 55.4 g
Protein 54 g107.8%
Vitamin A 57.4% Vitamin C 11.3%
Calcium 53.8% Iron 64.2%
*Based on a 2000 Calorie diet
Add milk and next 3 ingredients.
Strain, and allow batter to stand at least 30 minutes or as long as 2 hours.
Melt 1 teaspoon butter or margarine in frying pan of 5-inch diameter; when hot, pour in about 2 tablespoons batter or enough to cover thinly the bottom of the pan.
Cook 1 minute; then turn, and cook other side.
Lift out, and keep warm; sprinkle with sifted sugar.
Proceed until all batter is used.
Accompany with crushed or sweetened fresh fruit and whipped cream.
Makes approximately 16Ã¢â‚¬â€18 crepes.
(Allow 3 or 4 to a serving).
Note: These French dessert pancakes have a characteristic texture: delicate, almost like cus-tard; and because they roll or fold without cracking they are often served with filling.
Be careful to beat batter just until smooth, as overheating toughens mixture.
To cook crepes evenly, use heavy small pan that is flat on bottom.
Cook just 1 crepe at a time in butter heated until bubbly but not allowed to burn dark.
Tilt pan after adding measured batter, so that crepes will be uniformly round.
Turn them just once.
Keep warm until all are cooked and ready to serve.
Crepes freeze well and can be quickly defrosted and reheated in dessert sauce.
To freeze, leave flat or fold as desired; let cool completely.
Then stack with waxed paper between layers.
Wrap airtight and freeze.