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!
Easy dessert crepes
- 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.