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Dessert Crepes Recipe and Savory Crepes Too!

The basic crepes recipe is versatile enough to make delicious cocktail party appetizers, breakfast, lunch or dessert. Dessert crepes are the most popular in the US: in fact "crepe" is generally synonymous with a "dessert pancake."

Crepes Recipe

But for the French, the savory crepes recipe is the more popular version. They're all wonderful; and both use the same batter base.

Be sure to visit our other related pages:

Dessert Crepe Recipe

A sweet crepes recipe is made up of two parts:

  1. A pancake batter.
  2. A crepe filling.

For any crepe -- savory or sweet -- start with the basic crepe pancake recipe below. Then follow the crepe filling recipe. We show you how to create three fillings on this page:


Basic Pancake Crepes Recipe

Servings: This will make 12 crepes. If you serve 2 per person, then this batter makes enough for 6.

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 3 eggs
  • 1 cup milk
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 3 tablespoons butter, melted
  • 3 additional tablespoons melted butter mixed with 1 tablespoon vegetable oil.

Make the crepe batter in a food processor or blender. Combine flour, eggs, milk, water, salt and 3 tablespoons of melted butter. Blend for about a minute. Stop the blender in order to scrape the sides. Then blend for an additional minute.

The batter should be the consistency of heavy cream. If it is too thick, dilute with 1/2 teaspoon of water at a time until it reaches the correct consistency.

Place batter in the refrigerator for at least one hour to rest.

Heat a six inch skillet (or crepe pan) over medium high heat. When a drop of water evaporates instantly, then the pan is ready. With a pastry brush, grease the bottom of the pan with a light coat of the butter and oil mixture.

Ladle approximately two tablespoons of batter into the pan. Tip the pan quickly so that the batter covers the entire bottom of the pan. The batter will become slightly firm and cling to the pan almost immediately.

Pour off any excess batter so that the crepe will be almost paper thin. When the crepe is brown at the edges, turn with a spatula to cook the other side. If your first crepe is too thick, dilute the batter by using a few drops of water until the batter is cream like.

Crepes may be made hours ahead of time and kept in a tightly sealed container until ready to use.


Crepes Suzette (Serves 6)

Among the best known dessert crepes recipe is the Crepes Suzette. Ooh la la! Bring guests into the kitchen for this one. The flame caused by igniting the liqueur is sure to heat up any dinner party!

Ingredients:

  • 4 sugar cubes
  • 1 orange
  • 1/2 cup butter
  • 3 tablespoons Maraschino
  • 1 1/2 ounce Curacao
  • 1 1/2 ounce Kirsch Liqueur (Brandy may be substituted)
  • 12 crepe pancakes

Rub the lumps of sugar on the orange peel to infuse the sugar with the orange oil. Squeeze the orange and reserve the juice.

Mash the sugar cubes into half of the butter and blend well.

Melt the remaining butter in a flat skillet. When it is melted, add the orange butter, Maraschino and Curacao. Stir until well blended.

Then add the Kirsch and ignite. Simmer the sauce very gently over a low flame.

Add the crepes, one at a time, turning over to distribute sauce on both sides. Fold each crepe into quarters and serve hot.


Crepes Alaska (Serves 6)

Dessert Crepes served with ice cream are often referred to as Crepes Alaska, regardless of the filling. The hot crepe filling coupled with the cold ice cream makes this dessert delectable!

  • 4 sugar cubes
  • 1 orange
  • 5 tablespoon of butter
  • 1 teaspoon lemon juice
  • 1/4 cup Cointreau Liqueur
  • 1/4 Grand Marnier
  • 1/2 cup Cognac, warmed
  • 12 crepe pancakes
  • Vanilla Ice Cream, 6 scoops

Rub the sugar cubes over the orange peel to infuse the sugar with the orange oil. Juice the orange and reserve.

Crush the sugar cubes into three tablespoons of butter and mix until well blended.

Add the remaining butter to a skillet and melt. Add the lemon juice and liqueurs, then add the Cognac and ignite.

Fold crepes into quarters and place two on each plate. Distribute one scoop of ice cream per plate and top with the hot liqueur sauce.


Crepes with Pineapple (6 servings)

Here at Themed-Party-Ideas.com, we love pineapple desserts! This is a truly unique dessert that we think puts a unique twist on crepes.

Of course you could substitute almost any fruit for the pineapple if you wish; for example, for a strawberry crepe recipe, just substitute the one cup of pineapple with a cup of fresh strawberries. If you don't have strawberry juice, fresh squeezed orange juice, pineapple juice or another sweet juice.

  • 2/3 cup sugar
  • 3 1/2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 2 1/2 cups milk
  • 3 egg yolk, beaten
  • 1 teaspoon real vanilla extract
  • 3 tablespoons pineapple juice
  • 1-2 tablespoons Kirsch Liqueur (or Brandy)
  • 6 crepes
  • 1 cup fresh pineapple cubes (1/2 inch cubes)

Mix sugar, cornstarch and salt in a bowl. In a saucepan, scald milk then pour over dry ingredients. Stir while adding milk.

Place the mixture back into the saucepan and place over low heat. Stir constantly until the mixture thickens. Cover and cook for an additional 10 minutes. Remove from heat.

Add 2 tablespoon of the hot mixture to the eggs yolk and stir. Do this until 1/2 cup of hot mixture has been added to the eggs then reverse the process. Add the egg mixture a little at a time to the saucepan. Cook over low heat for 1 minute, stirring constantly until thickened.

Stir in vanilla, pineapple juice and Kirsch Liqueur. Cool the pastry filling and when ready to serve spoon the mixture down the center of the crepe and roll. Garnish with the pineapple cubes and serve at room temperature.

Return from Crepes Recipe to Dinner Party Recipes.

Return from Crepes Recipe to Julia Child Recipes and Traditional French Foods.


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