Easy Dessert Crepes Recipe
With some frozen crepes in the freezer, you can whip up dessert in seconds. Thaw and fill them with ice cream, pudding, or fresh fruit.
COST PER SERVING ► 12¢
YIELDS ► 8 crepes
- 1¼ cups all-purpose flour
- 2 eggs
- 1 cup milk
- ¼ cup orange juice
- ½ teaspoon grated orange zest
- 1 teaspoon vanilla
- 2 tablespoons sugar
- 3 tablespoons butter, melted
In medium bowl, combine all ingredients. Beat at low speed until batter is smooth, about 1 minute. Cover and let stand for 30 minutes.
Heat a 6″ nonstick skillet over medium heat for 1 minute. Lightly brush with oil, then pour in 3 tablespoons of batter, using a ¼ cup measure so you add the batter all at once. Swirl and tilt the pan so the batter evenly covers the bottom.
Cook crepe for 2–3 minutes or until bottom turns light golden brown.
Using a fork, loosen the crepe from the pan and flip over; cook for 30 seconds on second side.
Let cool on kitchen towels.
When crepes are completely cool, stack them with waxed paper or parchment paper between each crepe.
Place in heavy duty freezer bags, label, and freeze up to 3 months.
To use, unwrap crepes and separate. Let stand at room temperature for 20–30 minutes.
Making Crepes
Making crepes takes some practice, but after one or two tries you'll be an expert. The tricks are to use a nonstick skillet, quickly rotate the pan once the batter has been added, and to adjust the batter as necessary. The batter should be about as thick as heavy cream; any thicker and it will be difficult to manipulate.
