Basic dessert crêpes.

Basic Dessert Crêpe Batter

Ingredients

• 3/4 cup flour, sifted
• 1/4 teaspoon salt
• 1 tablespoon powdered sugar
• 2 eggs
• 2 egg yolks
• 1 cup milk, less 2 T
• 4 tablespoons melted butter
• 2 tablespoons liqueur of choice

Procedure

1. Put the dry ingredients in bowl.
2. Make a well in center, and add eggs and yolks and mix until the mixture is shiny; do not whip the batter too much. Add the milk gradually, then the butter and liqueur. The result should be a texture lighter than heavy cream, and should be strained to remove any lumps.
3. Let the batter stand for about 15 minutes before using.
4. Stir batter before making each crepe. Leftover batter can be stored in refrigerator for a day.

Notes

 

Content by Renee Shelton. Recipe from Renee Shelton's recipe files. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 13, 2020.