I don’t make crepes very often. They aren’t that hard to make, just time consuming. I made a double batch and froze half, so I could get them out again in a few weeks for a nice dessert surprise. My boys, who granted aren’t used to food much fancier than McDonalds, were very appreciative of my efforts and said things like, “this is like restaurant food” and “we are eating like kings tonight.” It was sweet that they were excited.
1. Info for Dessert Crepes
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Dessert Crepes
- Crepes:
- 4 eggs
- 2 cups flour
- 2¼ cups milk
- Filling:
- 1 8 oz brick cream cheese
- 1 tsp vanilla
3. Directions:
- Crepes:
- In a mixing bowl, whisk the eggs and salt.
- Gradually add the milk alternately with the flour, making sure to get out all of the lumps.
- Beat in the butter last.
- Cover the bowl and put in the refrigerator for at least an hour.
- Filling:
- Beat with mixer until smooth.
- Put a few big spoonfuls onto the middle of a crepe, fold over both sides and top with sweetened berries (any kind is good: strawberries, raspberries or blueberries)
- Heat a small frying pan over medium.
- Put a small dab of butter in the bottom, swish it around, and ladle some crepe batter into the pan.
- Swish it around to cover the entire bottom of the pan and let cook until the top is no longer wet.
- Flip and cook for about 30 more seconds and then slide it onto a plate.
- Top that cooked crepe with waxed paper and repeat.
- After they are cooled, you can slip the entire stack into a gallon zip-lock bag and freeze, or you can use them immediately.