Basic sweet crepes recipe

Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.This recipe can be used for all your dessert crepes. You can cook them fresh and use them or better yet make a batch, wrap them in plastic, then foil and freeze them for future use. Rebecca Brand shows how to make crepes for dessert with a sweet crepe batter recipe with the most basic of ingredients. Her techniques make it easy!

Our crepe recipe is easier to make than you think! Crepes, considered French-style pancakes, can be dressed up with sweet or savory toppings and flavorful fillings.

Sweet Crepes Recipe : Dave Lieberman : Food Network

Saturday morning is crepe time at our house. We enjoy them because they are easier to make and healthier than pancakes.

One recipe and you can make a thousand different kinds of crepes. Use any filling or topping you can imagine. Making crepes 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 crepes with the jam or preserves of your choice or with fresh fruit.

I use for so many of my crepes, both savory and sweet. To boost the “dessertiness” of the crêpes, add about 2 teaspoons of sugar and 1 teaspoon vanilla extract to the batter.

Crepes Recipe : Alton Brown : Food Network

For dinner crepes, add 1/4 teaspoon salt. For dessert crepes, add 1 teaspoon vanilla and 1 teaspoon sugar instead of salt.

As someone who has never had a sweet tooth, I consider fresh fruits to be the best desserts of all time. Think along the lines of fresh Hawaiian papayas, pineapples, and mangosteens. Crepe Recipe is easier to make than you think. Light, delicate and delicious, crepes are so versatile and great with a variety of fillings. This quintessential crepe recipe is the basis for the dishes that follow.

To ensure tender, light, thin crepes, make the batter at least one hour before using to allow the flour to expand in the liquid.