One of my favorite things I hardly ever make is Crepes, especially dessert crepes. They are really thin, somewhat sweet and remind me of really thin pancakes. I love filling it with a mixture of cream cheese and powdered sugar, rolling it up, and drizzling the top of the crepe with a favorite jam, fresh fruit, or chocolate sauce, then sprinkling it with powdered sugar. I had an instant craving for them so I whipped up a small batch of them. Yum!
Basic Dessert Crepe Batter
2 eggs
1/2 cup flour
1 tablespoon sugar
1/2 cup milk
1/8 cup water
1/2 tablespoon melted butter
In a blender, combine ingredients in a blender jar; blend for about 1 minute.
Scrape down sides with rubber spatula and blend for another 15 seconds or until smooth.
Refrigerate for at least 1 hour.
Preheat a traditional crepe pan on medium-high heat.Taking about 1/8 cup pour batter in pan and immediately tilt pan in all directions, swirling the batter to cover the bottom of the pan in a very thin layer.
Return the pan to the heating unit and cook until the botton is browned, 1 minute.
Turn the crepe over and brown the other side for a few seconds.
Remove from pan and stack on plate.
Repeat until all batter is used up.
Makes 10-15 crepes.
Crepe Cookery cookbook by Mable Hoffman
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