Daily Value: 7%
Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||32µg||8%|
|Fatty acids, total monounsaturated||2g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
A little brandy in the batter sets these light and airy crepes apart. Fill these with your favorite jam, drizzle them with a little melted chocolate, or simply dust them with powdered sugar and cinnamon. Whatever you decide to do, these are definitely a special treat.
See all dessert recipes.
- 3 tablespoons granulated sugar
- 1 3/4 cups all-purpose flour
- 1 teaspoon fine sea salt
- 3 whole eggs
- 3 egg yolks
- 1 1/2 cups whole milk, warmed
- 3 tablespoons brandy
- 6 tablespoons unsalted butter, melted
In a bowl, combine and sift the sugar, flour, and salt. In another bowl, whisk together the whole eggs and yolks. Add the dry ingredients to the wet ingredients in 2 additions, mixing just until incorporated. Slowly whisk in the milk and brandy followed by the melted butter. Let rest for 4-6 hours before use.
When ready to make the crepes, heat a nonstick pan over medium heat. Add 1 ounce of the batter for each crepe. Cook about 3 minutes on the first side. Flip and cook until golden brown along the edges, about 1 ½ minutes on the other side. Remove from the heat.
Recipe DetailsServings: 16
Special Designations: Kid-friendly
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