Crepe Recipe Trois!
Alright, here’s the third and final crepe recipe (for now…). This one might be my favorite. There’s a few more ingredients than the other recipes, but it’s still very simple, and the directions are still the same. I give you…Spicy Dessert Crepes!
Ingredients:
- 1 cup all-purpose flour
- 1 1/3 cups milk
- 2 eggs
- 2 tablespoons brown sugar
- 2 tablespoons cooking oil
- 1 tablespoon light molasses
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 ground nutmeg
Directions:
In bowl combine flour, milk, eggs, sugar, oil, and salt. Beat with electric mixer until blended. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in 2 tablespoons batter; lift and tilt skillet to spread batter. Return to heat, brown on one side. Invert pan over paper toweling; remove crepe. Repeat until all the batter is used. Makes 16-18 crepes. Fill with whatever you want.
Now, if all this talk of crepes has made you want to try making them yourself, I would recommend this crepe maker here. It’s way easier than trying to make them the same way you make pancakes (crepes are very delicate, remember), and this set up is quick and simple to use. It took me all of about 5 minutes to get it today (although there is a bit of a trick to getting the crepes off the pan – you’ll get the hang of it pretty fast).
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