Crepes

Staff Writer
Crepes
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.

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16
Servings
136
Calories Per Serving
Deliver Ingredients
Makes
32 crepes

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

Total Fat
7g
10%
Sugar
4g
N/A
Saturated Fat
4g
18%
Cholesterol
71mg
24%
Protein
4g
7%
Carbs
14g
5%
Vitamin A
69µg
8%
Vitamin B12
0.2µg
3.9%
Vitamin D
0.7µg
0.2%
Vitamin E
0.3mg
1.6%
Vitamin K
0.5µg
0.7%
Calcium
37mg
4%
Fiber
0.4g
1.5%
Folate (food)
13µg
N/A
Folate equivalent (total)
49µg
12%
Folic acid
21µg
N/A
Iron
0.9mg
4.8%
Magnesium
6mg
2%
Monounsaturated
2g
N/A
Niacin (B3)
0.8mg
4.2%
Phosphorus
61mg
9%
Polyunsaturated
0.5g
N/A
Potassium
60mg
2%
Riboflavin (B2)
0.2mg
9.3%
Sodium
133mg
6%
Sugars, added
2g
N/A
Thiamin (B1)
0.1mg
8.4%
Trans
0.2g
N/A
Zinc
0.3mg
2.3%