Basic recipe for sweet (dessert) crepes
- 4 tbsp butter (not margarine!)
- 6 eggs
- 2 cups milk
- 2 cups flour
- 1/2 cup raw sugar
- 1 tsp vanilla
- nutmeg (optional)
- Melt butter in an 8-10 inch skillet on medium high
- While it's melting:
- Whisk eggs well
- Add milk
- Add flour, whisking well to prevent lumps
- Add remaining ingredients
- Pour in melted butter, letting as much drip off the pan as possible (don't want it too greasy when cooking the first crepe)
- Pour about 1/3 cup of batter at a time onto skillet (pole), rotating it quickly to spread it out evenly. (It's all in the wrist!)
- Use a fork to pull up and edge and flip it with your hands, unless you've got a wooden crepe paddle. It only needs to cook a few seconds on each side, the first side only until it's solid enough to flip and the second side when it's got golden brown spots. Don't overcook!
- Prepare filling: I like to cut up fresh fruit, add a few tablespoons of water and raw sugar & spices to taste, sauteeing until it's soft. Good fruits are apples, pears, and mangoes. Cook the mangoes with cinnamon and then drizzle the crepes with melted chocolate spiked with cayenne pepper or fill them with fresh strawberries and chantilly (whipped cream). Or set them on fire with flaming rum! When thinking up fillings, remember: you can never have too much chocolate.
This recipe was submitted by Annie on January 25, 2005.