Aug 20 2018

Dessert Crepes

By Marilyn Markel for The Island Eye News

Dessert crepes.

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



  1. Bring eggs and milk to room temperature.
  2. 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.
  3. Heat pan over medium heat. Lightly brush with melted butter.
  4. 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.
  5. Remove crepe from pan, layer with wax paper or parchment sheets.
  6. 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.

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