Basic Dessert Crepes Batter

Basic Dessert Crepes Batter

  • Prep Time: 10 mins
  • Total Time: 1 hrs 30 mins
  • Yield: 20Crepes

    • About This Recipe

    “This recipe can be used for all your dessert crepes. You can cook them fresh and use them or better yet make a batch, wrap them in plastic, then foil and freeze them for future use. Have wax paper between the crepes. Dessert fillings will be posted separately.I say 20 crepes this depends on the size and how thin you pour them.Mine are almost paper thin and about the size of a large side plate”

    Ingredients

  • 4largeeggs
  • 1cupflour
  • 2tablespoonssugar
  • 1cupmilk
  • 1/4 cupwater
  • 1tablespoonmelted butter

    • Directions

  • Put all the ingredients in your blender and blend for 1 minute.
  • Scrap down the sides and blend for an additional minute or until smooth.
  • Refrigerate for 1 hour.
  • To Cook:.
  • A- Use an upside down crepe pan and follow instructions or.
  • B- Use a non stick skillet.
  • You do not have to use additional oil or fat.
  • Pour a little batter in the pan, just pour in enough batter so it will thinly coat your pan,tilt the pan to spread the batter evenly on the bottom of the pan Cook over medium heat for a couple of minutes until the bottom is light brown, flip and cook for a few seconds more Remove from heat and stack on a plate with wax paper between them.

    • Reviews

  • “This is the best crepe recipe I’ve ever tried, and I’ve tried a bunch.This was easy to make and easy to use.I didn’t have enough time to chill it for an hour, and it still was perfect.And, of course, they tasted heavenly.This will now be my standard crepe recipe.Thanks Bergy!”

  • “Perfect wafer thin crepes! Thanks.”

  • “These were wonderful. I didn’t refrigerate them and I added vanilla to the recipe. They worked wonderfully.”

  • “These were great!I added a little salt and vanilla.I forgot to add the sugar and they were still good.Would definitely make again.”

  • “I had never made crepes before. This recipe was so easy and it worked. I read the reviews and tried a tweak. I left the sugar out and added a pinch of salt. Served the crepes wrapped around prawns and scallops with Marie Rose Sauce (Recipe 232904) Worked a treat then with about half the batter remaining added 1 tbs of sugar and 1/2 tsp of vanilla gave it a whiz in blender “et voila!” dessert crepe with filling of Strawberry Conserve (Recipe 299236) and vanilla icecream – squeeze of lemon and dash of white sugar on top. Fabulous!So this recipe is misnamed it is the basis for savoury and dessert crepes and works a treat.Two problems for a beginner. 1 judging how much extra milk to add to maintain runny consistency – took it a little bit at a time, and 2 how to tell whether the pan was hot enough. Someone might help with that please.Thanks Bergy, this is a beaut – definite keeper.Regards, John”

  • “This is pretty much the recipe I have used for years when making dessert crepes.It is so easy and quick.The crepes turned out perfect and were used to make recipe #317856.For half a recipe the yield was 10, right on the money.”

  • “FABULOUS!If these crepes were any easier they would prepare themselves.Some batter recipes are SO much trouble and not a bit better than these.I’m going to experiment with leaving out the sugar to make seafood crepes.This recipe is a definate keeper!I won’t be using any other crepe recipes.My yield was 14 crepes, using a 1/4 cup per crepe.Thanks Bergy!”

  • “Awesome!!!”

  • “I make crepes a lot but I look up a new recipe on the internet each time (I’m not that organized!).What I look for is a good quantity of eggs and water added.This had it all!The best crepe chefs make hair-thin pancakes, but I like them thicker than that, so this recipe was perfect.I added 1tsp vanilla.”

  • “I’ve used this recipe at least a dozen times, and I would say that I get somewhere between 15-20 crepes out of it – you can actually get them quite thin, as crepes should be, with practice. We usually have three variations on filling: berries and whipped cream, banana and hazelnut spread, or sausage and melted cheese. Mmm! Thanks!”

  • “First time ever to make crepes – and this was a great way to start. I was skeptical that no oil was needed in the pan, so I started with just a light coat of cooking spray. But I was pleased to see that this was unnecessary, after all. I enjoyed the flavor of about 1/2 tsp. vanilla added to a half-batch. Only complaint was that I ended up with just 4 good-sized crepes (about the size of a dinner plate). Perhaps # of servings was for much smaller crepes? Filled with a yummy sweete cream-cheese mixture and topped with fresh strawberries, blueberries and kiwi – with a sprinkle of powdered sugar! Perfecto!”

  • “I agree with the other reviewers that this is the best crepe recipe I’ve ever tried!This is also the only that has worked for me.I made half a batch and wound up with 9.I guess made mine a little thick.We are so happy with the results- thanks!”

  • “salamat! that’s Thanks in Filipino. c”,)”

  • “So delicious! And so easy to make, I was shocked at how perfect they came out on my very first time!”

  • “had this with homemade strawberry jam 4 days in a row. great texture and taste and very simple to make. just that i didn’t find this version sweet enough, and added more sugar to my subsequent attempts. i also threw in 2tsp of vanilla essence and that gave it a really nice kick.”

  • “Fantastic!This is my go-to dessert when we have guests over!I make the crepes a day or two in advance and just heat them up in the oven prior to serving!We fill them with mixed berries and chocolate sauce!Yum!Thanks Bergy for another great recipe!”

  • “I really liked this recipe.I didn’t even use any fancy filling — just stawberry icecream.It held together really well and I didn’t have any tearing while making them.The texture was perfect.”

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