Recipes Dessert Crêpes Be the first to rate & review! 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 By Emeril Lagasse Emeril Lagasse Instagram Emeril John Lagassé III is an American celebrity chef, restaurateur, television personality, and cookbook author. Also, he won the National Best Recipe award in 2003 for his "Turkey and Hot Sausage Chili."Johnson and Wales University awarded him an honorary doctorate after he graduated from the institution. As he honed his skills and learned the art of classical French cuisine in Paris and Lyon, France, Lagasse broadened his culinary horizons. After returning to the US, Lagasse worked in fine restaurants in New York, Boston, and Philadelphia.His culinary skills have earned him awards and accolades. GQ magazine named him "Chef of the Year" in 1998. In 1999, People magazine named him one of the "25 Most Intriguing People of the Year." In 2004, Restaurants & Institutions magazine named him "Executive of the Year." Wine Spectator honored him in 2005 with its "Distinguished Service Award." Nation's Restaurant News inducted him into the MenuMasters Hall of Fame in 2006. New Orleans City Business named him "Restaurateur of the Year" in 2007. Food Network's South Beach Wine & Food Festival gave him a lifetime achievement award in 2009. The Smithsonian's 2012 exhibit "Food: Transforming the American Table 1950-2000" featured Lagasse's contributions to the culinary industry.Lagasse's restaurant company, Emeril's Homebase, is located in New Orleans and consists of a restaurant, a test kitchen for cookbook and recipe development, and a boutique shop for his signature products. Food & Wine's Editorial Guidelines Updated on December 1, 2015 Print Rate It Share Share Tweet Pin Email Yield: 12 crepes Ingredients 3/4 cup all-purpose flour 3 large eggs, beaten 3/4 cup plus 3 tablespoons whole milk 2 tablespoons sugar Pinch of salt 2 tablespoons unsalted butter, melted Directions 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. 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. 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. Rate it Print