13286 Dessert Crepes Yields about 24 crepes. Wed Aug 06 08:28:06 -0700 2008 Tue Feb 03 18:16:28 -0800 2009 Licensed http://www.chow.com/recipes/13286 Wed, 04 Feb 2009 02:16:28 GMT
  • In a bowl, combine the flour, sugar, and salt. Make a well in the center and add the eggs and egg yolks. Mix into the flour completely to make a thick paste. Very gradually work in the milk to make a smooth batter. Add the butter and liqueur and let the batter rest for 2 hours. Strain before using.
  • These crepes also can be made in a blender or processor. Cook as directed.
  • Note: Dessert crepes are even more delicate than entree crepes. The first few crepes may tear, but persistance will be rewarded.
    • ]]>     http://www.chow.com Terence Janericco 50 Main ⅔ cup flour

    ]]>     1 tablespoon sugar

    ]]>     pinch of salt

    ]]>     2 whole eggs

    ]]>     2 egg yolks

    ]]>     1¾ cups milk

    ]]>     2 tablespoons melted butter

    ]]>     1 tablespoon rum or cognac

    ]]>