By Marilyn Markel for The Island Eye News
Dessert crepes are perfect to have on hand for summer desserts. You can make a batch and refrigerate the cooked crepes for several days or for several months in the freezer. If freezing freeze wrapped in smaller amounts such as 4 crepes on a wrapped package so you can thaw just as many as you need. Summer fruit combined with a complementary sugar and liquor make a perfect pairing as well as a little lightly sweetened whipped cream. Recently we had a some freshly picked strawberries on hand and I added Mango Habanero sugar to the strawberries for a delicious sweet dessert with a little spice. This sugar would also be amazing on summer peaches. Be creative, there are endless combinations here. Makes about 12 crepes.
1 cup unbleached, all purpose flour
1 Tbsp vanilla or unflavored sugar
pinch of sea salt
3 large eggs
1 c whole milk (more if needed)
2 Tbsp unsalted butter, melted
2 Tbsp melted butter pastry brush
7-8 inch non stick sauté pan
- Bring eggs and milk to room temperature.
- Combine flour, sugar, salt, eggs, 1 cup milk and melted butter in a blender. Mix at high speed until completely blended into a smooth batter, adding additional milk, if necessary (alternately, whisk ingredients in a medium bowl). Allow to rest at least 30 minutes. May also refrigerate for up to 1 day before cooking.
- Heat pan over medium heat. Lightly brush with melted butter.
- Pour approximately 3 tablespoons batter in pan, tilt and swirl pan to coat bottom with batter. Allow crepe to cook 45 seconds – 1 minute (or until batter is no longer “shiny”). Gently loosen crepe along edges, turn and cook for a few seconds on opposite side.
- Remove crepe from pan, layer with wax paper or parchment sheets.
- Crepes may be wrapped in plastic wrap and frozen up to one month.
Note: For savory crepes, omit sugar and add 1 teaspoon dried or 1 Tablespoon fresh minced herbs.