4.5
2 ratings

Crepes

Staff Writer
Crepes
Ali Rosen

Crepes

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.

Loading...

jwembed("video_box_player_inner", "refs=540", {"light":"1","width":"413","height":"258","skin":"player/mayamod.zip"} );

16
Servings
136
Calories Per Serving

Ingredients

  • 3 Tablespoons granulated sugar
  • 1 3/4 Cup all-purpose flour
  • 1 Teaspoon fine sea salt
  • 3 whole eggs
  • 3 egg yolks
  • 1 1/2 Cup whole milk, warmed
  • 3 Tablespoons brandy
  • 6 Tablespoons unsalted butter, melted

Directions

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.

Nutritional Facts
Servings16
Calories Per Serving136
Total Fat7g10%
Sugar4gN/A
Saturated4g18%
Cholesterol71mg24%
Protein4g7%
Carbs14g5%
Vitamin A69µg8%
Vitamin B120.2µg3.9%
Vitamin D0.7µg0.2%
Vitamin E0.3mg1.6%
Vitamin K0.5µg0.7%
Calcium37mg4%
Fiber0.4g1.5%
Folate (food)13µgN/A
Folate equivalent (total)49µg12%
Folic acid21µgN/A
Iron0.9mg4.8%
Magnesium6mg2%
Monounsaturated2gN/A
Niacin (B3)0.8mg4.2%
Phosphorus61mg9%
Polyunsaturated0.5gN/A
Potassium60mg2%
Riboflavin (B2)0.2mg9.3%
Sodium133mg6%
Sugars, added2gN/A
Thiamin (B1)0.1mg8.4%
Trans0.2gN/A
Zinc0.3mg2.3%