Bob's Favorite Crepes
"This crepe recipe is my DH's favorite. We have an annual peach party and serve about 12 peach desserts, but the peach crepes are the favorite every year. We credit this recipe for the kudos. We've had it so long, we can't even remember where it came from."
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
12-15 crepes
ingredients
- 1 1⁄2 cups whole milk
- 3 large eggs
- 3 tablespoons sugar
- 1 teaspoon salt
- 5 tablespoons unsalted butter, melted
- 1⁄2 cup brandy (use a 1/2 cup)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- butter
- fruit filling
directions
- In a blender, combine milk and eggs. Mix on medium-high speed for about 10 seconds. Lower the speed and remove the top. Add sugar and salt. Replace the top and add the butter, brandy and vanilla, blending for a few seconds after each addition. Stop blender and add flour and blend for a short time until just combined. For best results, refrigerate the batter overnight.
- Heat crepe pan over medium high heat and brush with a light coat of butter. When the pan is hot, pour 1/4 to 1/3 cup of batter into the pan. Tilt the pan around as you pour, and try to just cover the bottom of the pan.
- Cook until bubbles begin to form - about 1-2 minutes. Check the crepe to be sure the pan is not too hot. Turn up the heat if the crepe hasn't started to brown.
- When the cooked side is brown, turn the crepe over and cook for about 30 seconds. Remove from pan and keep warm, covered with foil. Repeat process.
- Stacked crepes can be prepared 1/2 hour ahead of time.
- Place 2-3 tbsp of filling on crepe and roll up. Sprinkle with confectioners sugar or a dash of whipped cream.
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Reviews
-
There is no flour listed in the ingredients. But, the instructions say to ad flour.
RECIPE SUBMITTED BY
KK7707
Saint Petersburg
One of my passions is to feed people, but I wouldn't work in a commercial kitchen on a bet. It's too hard - and I have great respect for those who do it. I fix dinner for about 60 people once a year and am always looking for new recipes for "the party", which is what led me to this site. My husband and I also make and can jams (especially strawberry - plentiful in Florida, peaches, tomatoes and green beans, not to mention the annual cookie frenzy each December when we make about 75 dozen cookies for gifts. We also smoke salmon often. We love living in Florida, but miss the fine seafood, corn, tomatoes, peaches and apples of the mid-Atlantic coast.?Below I've?defined how I rate recipes to make my ratings more useful. I think this is important as I rely a great deal on ratings and comments by other Chefs and I would like to know what their standards are. How I rate recipes: 5 stars: These are recipes I expect to make many times and require little in the way of changes to be really, really good. This rating doesn't take into account as to whether a recipe is 'gourmet' or just plain good food - if I expect to make it often, it gets 5 stars. 4 stars: These are recipes that are very good, but for one reason or another I don't expect to make it often. The reasons for not making it often can be varied, such as difficulty or cost, but NOT because we just thought it was OK instead of great. These recipes are just as good as my 5-stars and are ones I would consider making again. 3 stars: These are recipes that one of my family or extended family liked or loved, but there wasn't a consensus that it was really good. 3 stars means I probably won't make again unless there are easy changes I can do to make it more to our liking. 2 stars: These are recipes that just aren't to my taste for one reason or another. Could be flavor, poor appearance, difficulty - just about anything. I don't plan to make it again. 1 star: These are recipes I didn't even end up serving to others and will not make again. Usually my problem with these recipes is with the taste. You won't find many of these ratings from me as it is sometimes kinder to just not rate it. If I do rate it, it is to make suggestions on how to improve it.
