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Sweetened Crepes
Credit:
Mike Krautter
Recipe Summary
prep: 50 mins
total: 2 hrs 50 mins
Yield: Makes about 20
Ingredients
Ingredient Checklist
1 3/4 cup whole milk
4 large eggs
6 tablespoons unsalted butter, melted and cooled, plus more for pan
1 cup all-purpose flour
2 tablespoons sugar
Coarse salt
Cook's Notes
Store the crepes refrigerated, wrapped in plastic wrap, up to two days; or frozen, wrapped in paper towels (to absorb moisture when thawing), plastic wrap, and a freezer bag, up to one month. Thaw completely before filling.
Gallery
Sweetened Crepes
Credit:
Mike Krautter
Recipe Summary
prep: 50 mins
total: 2 hrs 50 mins
Yield: Makes about 20
Gallery
Sweetened Crepes
Credit:
Mike Krautter
Sweetened Crepes
Credit:
Mike Krautter
Sweetened Crepes
Recipe Summary
prep: 50 mins
total: 2 hrs 50 mins
Yield: Makes about 20
Recipe Summary
prep: 50 mins
total: 2 hrs 50 mins
Yield: Makes about 20
prep: 50 mins
total: 2 hrs 50 mins
prep:
50 mins
total:
2 hrs 50 mins
Yield: Makes about 20
Makes about 20
Ingredients
Ingredients
- 1 3/4 cup whole milk
- 4 large eggs
- 6 tablespoons unsalted butter, melted and cooled, plus more for pan
- 1 cup all-purpose flour
- 2 tablespoons sugar
- Coarse salt
Directions
Puree milk, eggs, butter, flour, sugar and a pinch of salt in a blender until smooth, about 1 minute. Pour into a bowl, cover and refrigerate at least 2 hours and up to 1 day.
Whisk batter until smooth. Heat a 10-inch nonstick skillet or crepe pan over medium heat (pan should measure 8 inches across the bottom of the skillet) and brush with butter. Tilt skillet at a 45 degree angle, pour in a scant 1/4 cup batter, and swirl to evenly distribute in a thin film across the bottom. Cook until edges of crepe turn golden, 45 seconds to 1 minute. Flip and cook just until set, about 30 seconds more. Transfer to a paper towel-lined plate. Repeat with remaining batter, whisking between crepes, buttering pan every other crepe, and stacking finished crepes. Cool completely.
Cook's Notes
Store the crepes refrigerated, wrapped in plastic wrap, up to two days; or frozen, wrapped in paper towels (to absorb moisture when thawing), plastic wrap, and a freezer bag, up to one month. Thaw completely before filling.
Cook’s Notes
Store the crepes refrigerated, wrapped in plastic wrap, up to two days; or frozen, wrapped in paper towels (to absorb moisture when thawing), plastic wrap, and a freezer bag, up to one month. Thaw completely before filling.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Sweetened Crepes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sweetened Crepes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
