Kamis, 27 Maret 2014
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Simple Dessert Crepes
2 large eggs
3/4 cup milk
1/2 orange juice
1 cup flour
In a blender, combine all off ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.
On a medium to low heat use a small non-stick pan. Add butter to coat, once butter sizzle, pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds, flip and let it cook for another 10 seconds. Place on a flat surface or plate. Lay them out flat so they can cool. Continue until all batter is gone or you can store the left over batters in the refrigerator for 48 hours.
To store unused crepes:
Once crepes are cooled, store in sealable plastic bags in the refrigerator for up to 7 days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
Simple Dessert Crepes
Dessert Crepes
Very easy and delicious to make! Just add your favorite fruits nuts and top off with your favorite condiments! Besides making this scrumptious dessert, it can also be made as a breakfast or dinner entrée with just a slight difference of the ingredients.
Total Time: 26 min,Prep5 min, Cook 20 min,
makes about 17 to 22 crepes
Crepes Ingredients:
makes about 17 to 22 crepes
Crepes Ingredients:
2 large eggs
3/4 cup milk
1/2 orange juice
1 cup flour
2 teaspoons of vanilla extract
pinch of salt
pinch of salt
2 tablespoons of sugar
3 tablespoons melted butter
3 tablespoons melted butter
Butter, for coating the pan
Fillings:
Nutella, whipped cream, fruits of your preference, chocolate or caramel syrup.
Directions:
In a blender, combine all off ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.
On a medium to low heat use a small non-stick pan. Add butter to coat, once butter sizzle, pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds, flip and let it cook for another 10 seconds. Place on a flat surface or plate. Lay them out flat so they can cool. Continue until all batter is gone or you can store the left over batters in the refrigerator for 48 hours.
To store unused crepes:
Once crepes are cooled, store in sealable plastic bags in the refrigerator for up to 7 days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
*For non dessert crepes:
omit the vanilla extract and sugar. However, add 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
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