Dessert Crepes I Made It

Dessert Crepes

lilliancooks 16 years ago

By Notyourmomma

I just made this and let me tell you...they are to die for!!!

I didn't even have the right ingredients but I wanted to try it anyway and they were heavenly!!! I was eating them as I was making them, thats how good they were...they don't even need to be filled!!! They are delicate, sweet and fluffy!

I used low fat half n' half instead of milk...I used unbleached flour(with 2 tsp. baking powder) instead of Wondra and I used 1 tsp. vanilla extract instead of rum. I didn't even use a blender...I just whisked it, really fast, by hand! I didn't even let it sit for 90 minutes. I cooked it right away!

This is a must try recipe!!!

I posted pics!

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lilliancooks 16 years ago said:

Boy...I better stop making these great desserts or I'll go from 130lbs to 930lbs real quick!!! LOL!

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notyourmomma 16 years ago said:

Lillian, thank you again for your wonderful comments. I'm happy you found a recipe that you enjoy. Hugs, sweetie.

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lilliancooks 16 years ago said:

HUGS...to you too! :)

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juels 16 years ago said:

I grew up on crepes! They were breakfast at our house every weekend! You really can make them just by whisking the batter without the blender (my mom just used a kitchen fork to whisk hers!) and you can cook them right away without letting the batter sit. However, waiting time is recommended to prevent ripping of crepes, just makes it easier to flip them.

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lilliancooks 16 years ago said:

Its my new favorite food! I had it for dessert last night and for breakfast this morning! I think I'll just make a batch of crepes (without filling) and have them everyday with my afternoon coffee!

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notyourmomma 16 years ago said:

I had to make them by the hundreds at Rollande et Pierre. I had two crepe pans on the burner going and would butter, ladle, swirl, flip and stack entire afternoons for the prep kitchen. (The chef could do four pans at a time, I wasn't that coordinated) LOL Believe me, we made batter in large batches and the batter only got easier and easier to use the longer it took me make the crepes. I had to use little wax paper squares to separate all the layers and I remember losing a whole stack of freshly made crepes when I knocked over the vichyssoise in the walk-in and it spilled down the yet-to-be-wrapped stack of crepes. I cried. All that work for naught. Lesson one. Let them cool and then wrap tightly in plastic. You can freeze them. Lesson two: make sure the vichyssoise has a tight fitting lid. Lesson three; a few minutes spent in covering and wrapping properly is far easier than an hour of mopping and cleaning wire shelves and floors. Those were the days. At least I didn't flambe my eyebrows off with the crepe recipe.....that would have to wait until I served the duck ala orange.

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juels 16 years ago said:

Wow, you should write a book about your experiences! What would chef Ramsey say if you spilled that in his kitchen? LOL

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Good4U 11 years ago said:

Dessert Crepes

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