Easy dessert crepes, version 2

dessert-crepes

Crepes are thin pancakes. How thin they have to be to distinguish them from breakfast pancakes, I do not know. I like mine paper thin, as thin as I can manage to cook them without breaking them. I usually stuff my crepes with fruits then drizzle them with syrup but even without filling, crepes can be delicious and pretty.

When I was making these crepes yesterday, all I could think of was how practical they would be for a large family gathering (yeah, I’m thinking of Christmas). The crepes can be made a day or two ahead, kept wrapped in the fridge then, just before serving, they can be folded, topped with whipped cream and drizzled with syrup. Plated and served, they will look fabulous!

Ingredients

  • 1 egg
    1/2 c. of milk
    1/2 c. of flour
    1 tbsp. of sugar
    a pinch of salt
    1 tbsp. of melted (and cooled) butter
    more melted butter for the pan

Instructions

  1. In a bowl, beat the egg with the milk and melted butter. Add the flour, sugar and salt. Mix just until smooth.

    To cook the crepes, heat a shallow non-stick pan. Brush with melted butter (the butter not only ads flavor but creates the light brown patterns on the crepe’s surface that make them look prettier). Pour about 1/4 c. of crepe batter, swirling the pan so that the batter coats the entire bottom uniformly. Cook over medium heat until the underside is lightly browned. Flip and cook the opposite side for a few seconds. Repeat until all the batter has been used up.

    To store the crepes, cool completely then stack them up on a plate with non-stick paper between each crepe. Cover the crepes (and the plate) tightly with cling wrap and store in the fridge. Use within a day or two.

    For the no-fuss dessert crepe you see in the photo: Take a crepe, fold in half then fold again to make a triangle. Top with whipped cream (canned whipped cream that comes with a nozzle is very easy to use). Drizzle with syrup.

    For an interesting color play, use two syrups. Chocolate and strawberry or caramel and chocolate are among my favorite combinations but feel free to use what you like better or what you think your guests will like better (in case you do decide to serve these crepes for a Christmas party).

    Serve immediately to avoid the cream from melting.

Cooking time (duration): 15 minutes

Number of servings (yield): 4 to 5 crepes

Meal type: dessert

dessert-crepes2
  • http://psychosomaticaddictinsane.wordpress.com iya

    after all these years, i still enjoy reading your blog! :D

    • Connie

      You made me smile. Thank you. :)

  • RiaBell

    Hi Connie!
    I enjoy crêpe too!! (just like you!hehe) I have a suggestion..try to replace the milk to orange juice and add drops of extract of orange flowers. You may like it too! It’s really delicious =)

  • rq

    I love love love your blog because it is so down to earth. Doable, delicious recipes – couldn’t get any better than this!

    Here’s an easy easy fruit filling/topping that will go well with your crepes. They are also great over ice cream, greek style yogurt, soft custard, angel food cake, pound cake, etc. This freezes well so I usually make a fairly large batch and keep some in the freezer for an instant dessert topping when needed.

    Makes elegant but simple desserts too! For instance, pour warm soft custard into shallow wine glasses. Chill to thicken. Spoon fruit topping over custard. Top with a dollop of whipped creme. Top the whole thing with something decorative: mint leaf, chocolate curl, maraschino cherry, etc.

    1.Cut up fresh ripe fruit – plums, peaches, apricots, blueberries, etc – whatever’s in season. Mixed fruit is good too – like apples, cranberries, raisins, orange zest is a great combo! Pears, cinnamon, cloves, lemon zest is another. Use your imagination and be creative! My personal fave are Italian prune plums.
    2.Add a pinch of salt
    3.Add juice from half a lemon
    4.Bring to boil over medium heat – a non-stick pan works best – the wider the pan the shorter the cooking time
    5.Add sugar to taste – greener fruit requires more but I like mine on the slightly sour side. Dark brown sugar will add a molasses flavor which I love. Stir well to mix in sugar thoroughly
    6.Increase the heat until mixture starts bubbling
    7.Lower the heat and simmer until mixture starts to thicken stirring occasionally to prevent sticking and/or burning
    8.Remove from heat and chill

    Enjoy!!!

    • Connie

      I’m going to do the soft custard version. Thank you!

  • Melacane

    Hello Connie,

    I’ll try this recipe later. But you know, I always seem to fail in making at least a decent crepe, no matter how closely i devote my time for it. my little cousins however love my pancakes, so i don’t usually get why i can’t make a better crepe? any ideas?

    • Connie

      What is a “decent” crepe?

  • http://yahoo Bernard

    Ms. Coonie

    after keeping them in firidge and then i decide to serve it after a day or two, will i need to re heat it? and if so, how can i do it?

    • http://casaveneracion.com/ Connie Veneracion

      In an oil free pan, about 15 seconds per side.

  • Mila Grosa

    I love your recipes, easy peesy but good…no complicated directions and no exotic hard -to -find ingredients.Tnx.