My F&W
quick save (...)

Dessert Crêpes

  • SERVINGS: 12 crepes

Making crêpes is much simpler than you might think—the secret to success is allowing the batter to rest before making them—and practice makes perfect. For a simple dessert or breakfast treat, fill these crêpes with the jam or preserves of your choice or with fresh fruit. Sprinkle the tops with confectioners' sugar before serving.

Plus: More Dessert Recipes and Tips

  1. 3/4 cup all-purpose flour
  2. 3 large eggs, beaten
  3. 3/4 cup plus 3 tablespoons whole milk
  4. 2 tablespoons sugar
  5. Pinch of salt
  6. 2 tablespoons unsalted butter, melted
  1. Whisk together the flour, eggs, milk, sugar, salt and 1 1/2 tablespoons of the butter in a medium bowl to form a smooth batter the thickness of heavy cream. Cover and refrigerate for at least 1 hour or overnight.
  2. Heat a crêpe pan or small, heavy nonstick skillet over moderately high heat. When the pan is hot, brush with a light coating of the remaining butter. Ladle about 3 tablespoons of crêpe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crêpe and cook on the second side just until the bottom colors slightly, about 30 seconds.
  3. Transfer the crêpe to a plate and cover loosely to keep warm. Repeat with remaining batter.
Make Ahead The crêpes can be made up to 3 days in advance and refrigerated in an airtight container with layers of wax paper separating them. They can also be frozen, tightly wrapped, for up to 1 month.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.