Dessert Crepes Recipe
How is it that you still haven't tried my recipe for Dessert Crepes. This Dessert Crepes is always a hit as a Dessert . The first taste of this delightful Dessert Crepes from the Canadian cuisine is enough to addict you to it for life! You will be tempted to prepare this Dessert Crepes recipe again.
Ingredients
4 eggs
1 1/2 cups milk
1 1/3 cups sifted all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/4 cup butter or margarine, melted and cooled
1 teaspoon vanilla extract
1/2-1 teaspoon grated orange or lemon rind
1 teaspoon butter or margarine, Sifted icing sugar
Directions
Beat eggs in small bowl, and stir in dry ingredients.
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 16â€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.
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 16â€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.
