Crepes

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.

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16
Servings
131
Calories Per Serving
Deliver Ingredients

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
2g
3%
Sugar
2g
2%
Saturated Fat
1g
4%
Cholesterol
2mg
1%
Carbohydrate, by difference
25g
19%
Protein
3g
7%
Vitamin A, RAE
8µg
1%
Calcium, Ca
61mg
6%
Choline, total
5mg
1%
Fiber, total dietary
1g
4%
Folate, total
48µg
12%
Iron, Fe
1mg
6%
Magnesium, Mg
9mg
3%
Niacin
2mg
14%
Phosphorus, P
46mg
7%
Selenium, Se
8µg
15%
Sodium, Na
73mg
5%
Water
18g
1%