This is our basic dessert crepe batter recipe.
These light versatile crepes are easy to make, using either an electric crepe maker or a traditional crepe pan. Traditionalists swear by a copper crepe pan and it really does help to make great crepes.
You will find a thousand ways to use them.
The recipe is just a bit sweeter than a savory crepe, great for serving with fresh strawberries, raspberries, peaches or mangoes, or drizzled with chocolate or lemon sauce.
Try the serving idea in the image: fill the dessert crepe with hazelnut cocoa spread, then top it with slices of ripe bananas. Fold the crepes in a way that displays that yummy filling and serve them with a dollop of whipped cream if you want. Or try a drizzle of chocolate sauce and a few more slices of bananas. It’s a fabulous and easy dessert recipe for any night of the week.
Basic Dessert Crepe Batter Recipe
- 4 eggs
- 1 cup flour
- 2 tablespoons sugar
- 1 cup milk
- 1/4 cup water
- 1 tablespoon butter, melted
Mixer or whisk method:
- In a medium mixing bowl, beat the eggs. Gradually add the flour and sugar alternatively with the milk and water, beating with an electric mixer or whisk until smooth. Beat in the melted butter.
- Combine the ingredients in the blender jar. Blend for about 1 minute. Scrape down the sides with a rubber spatula and blend for another 15 seconds or until smooth. Do not blend too quickly or the batter may become too bubbly.
- Refrigerate the batter for at least 1 hour. Cook on an upside-down griddle or in a traditional crepe pan.
- Makes 20-25 crepes.