Basic Sweet Crepes

Whether rolled or folded, toasted or baked, see how you can fill this with many tasty possibilities.

August 2011 | By Sonja Ocampo
Basic Sweet Crepes
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August 2011

Whether rolled or folded, toasted or baked, discover how you can fill crepes with numerous tasty possibilities.

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Makes 12 to 14 (10-inch) crepes  Prep Time 10 minutes  Cooking Time 30 to 40 minutes

3/4  cup cold water
3/4  cup cold milk
2 tablespoons liqueur (such as rum, Grand Marnier, or Cointreau)
3 large eggs
1 tablespoon sugar
pinch of salt
1 1/2 cups all-purpose flour
5 tablespoons melted butter, plus extra for brushing pan

Combine all liquid ingredients in a blender. Add dry ingredients and melted butter; mix on high.

2  Strain batter. Let rest for 30 minutes.  

Heat a nonstick 10-inch skillet over medium-high heat. Brush bottom and sides of pan with melted butter.

Ladle 1/4 cup batter into skillet and swirl to coat bottom evenly. Cook until bottom is lightly browned, about 1 to 2 minutes. Using a spatula or

your fingers, flip crepe and cook until other side is lightly browned, about 30 seconds to 1 minute.  

Transfer crepe to a platter. Layer crepes over each other with parchment paper in between.

Storing tip: You can store crepes stacked, with parchment paper between each layer, and the whole stack covered with plastic wrap in a refrigerator for up to two days or in the freezer for up to one month.


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