SWEETENED CREPES
The French enjoy thin, pancake-like crepes with sweet or savory toppings and fillings at any type of day. These are sweetened slightly with sugar, perfect for a simple dessert. Serve rolled up or folded.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 2h50m
Yield Makes about 20
Number Of Ingredients 6
Steps:
- Puree milk, eggs, butter, flour, sugar and a pinch of salt in a blender until smooth, about 1 minute. Pour into a bowl, cover and refrigerate at least 2 hours and up to 1 day.
- Whisk batter until smooth. Heat a 10-inch nonstick skillet or crepe pan over medium heat (pan should measure 8 inches across the bottom of the skillet) and brush with butter. Tilt skillet at a 45 degree angle, pour in a scant 1/4 cup batter, and swirl to evenly distribute in a thin film across the bottom. Cook until edges of crepe turn golden, 45 seconds to 1 minute. Flip and cook just until set, about 30 seconds more. Transfer to a paper towel-lined plate. Repeat with remaining batter, whisking between crepes, buttering pan every other crepe, and stacking finished crepes. Cool completely.
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