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Spicy Dessert Crepes Recipe
|Milk||1 1⁄3 Cup (21.33 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Brown sugar||2 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
Calories 87 Calories from Fat 33
% Daily Value*
Total Fat 4 g5.6%
Saturated Fat 0.93 g4.6%
Trans Fat 0 g
Cholesterol 32.4 mg10.8%
Sodium 19.2 mg0.8%
Total Carbohydrates 11 g3.7%
Dietary Fiber 0.36 g1.4%
Sugars 4 g
Protein 3 g5.1%
Vitamin A 1.1% Vitamin C 0.02%
Calcium 3.4% Iron 3.5%
*Based on a 2000 Calorie diet
Scrape down sides of blender container with rubber spatula; process an additional 25 seconds.
Refrigerate 1 hour.
(This allows flour particles to swell and soften so crepes are light in texture.) Brush the bottom of a 6-inch crepe pan with oil; place pan over medium heat until oil is just hot, not smoking.
Pour 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers the pan in a thin film.
Cook crepe about 1 minute.
Lift edge of crepe to test for done-ness.
Crepe is ready for flipping when it can be shaken loose from pan.
Flip crepe, and cook about 30 seconds on other side.
(This side is rarely more than spotty brown.) Place on a towel to cool.
Stack crepes between layers of waxed paper to prevent sticking.
Repeat procedure until all batter is used.