A Basic Crepe Recipe for Dessert Crepes

Were you looking for a basic crepe recipe instead of using tortillas (my Mexican version) to surround those juicy strawberry’s? 

I can accommodate you.

This recipe is from the TV Food Network.

It is very easy to make so don’t be put off by these little french pancakes that make up this delicious dessert recipe.

Crepes are different from pancakes as they are lighter and thinner. They are also a little trickier to make. The batter should contain no lumps and have the consistency of heavy cream.

This is why we mix the batter in a blender. The batter will also have to rest in the refrigerator at least an hour or more. This gives the batter time to get rid of any air bubbles which will help in developing a nice smooth batter.

This is a dessert crepe recipe perfect for apple, strawberry, banana, or pear filling or what ever fruit you would like to try.

Crepe Recipe

Ingredients

In a blender:

Add:

• 2 eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tbs. butter
• 1 tsp. vanilla extract
• 2 1/2 tbs. sugar

Directions:

Pulse the blender for 10 seconds then scrape down the sides of the blender with a spatula. Blend/pulse again for a few seconds.

Then pour the batter into another container, cover and place in the refrigerator for at least 1 hour. The batter will keep up to 2 days.

Rub some butter in a 10 inch Teflon coated fry pan and heat over medium heat.

If you notice that the batter is a bit thick, add 1 tbs. or so of water to thin the batter.

When you see the butter starting to bubble (but not burn) add 1/4 cup batter to the pan. Lift and rotate the pan to swirl the batter around until it begins to cook and firm up.

Cook for 30 seconds to a minute. When the crepe is golden brown turn it over with a spatula.

Cook second side for 10 seconds more or till golden brown.

You can stack crepes on a plate and place in a warm 200 degree oven, covered to keep them warm while putting together your crepe recipe.

You can store crepes in ziploc bags for several days in the refrigerator and in the freezer for up to two months.

Thaw frozen crepes on a rack before carefully peeling them apart.

Recipe by TV Food Network

Once your crepes are made you can follow my Mexican strawberry crepe recipe for some delicious filling to put in those crepes.

Home for the Crepe Recipe | Migas | Huevos Rancheros