This is our basic dessert crepe batter recipe.
These light versatile crepes are easy to make, using either an electric crepe maker or a traditional crepe pan. Traditionalists swear by a copper crepe pan and it really does help to make great crepes. That said a plain flat bottomed pan works really well.
The recipe is just a bit sweeter than a savory crepe, great for serving with fresh strawberries, raspberries, peaches or mangoes, or drizzled with chocolate or lemon sauce.
Try the serving idea in the image: fill the dessert crepe with hazelnut cocoa spread, then top it with slices of ripe bananas. Fold the crepes in a way that displays that yummy filling and serve them with a dollop of whipped cream if you want. Or try a drizzle of chocolate sauce and a few more slices of bananas. It’s a fabulous and easy dessert recipe for any night of the week.
These crepes are even delicious with a bit of jam smeared inside. Or how about peanut butter and strawberry jam? Topped with some chopped peanuts for crunch? Heavenly.
You will find a thousand ways to use these delicious, slightly sweet crepes. Make lots because I am sure a few will “disappear” as you are making them. Hungry mouths will eye them right away.
Basic Dessert Crepe Batter Recipe
Ingredients
- 4 eggs
- 1 cup flour
- 2 tablespoons sugar
- 1 cup milk
- 1/4 cup water
- 1 tablespoon butter, melted
Instructions
Mixer or whisk method:
- In a medium mixing bowl, beat the eggs. Gradually add the flour and sugar alternatively with the milk and water, beating with an electric mixer or whisk until smooth. Beat in the melted butter.
Blender method:
- Combine the ingredients in the blender jar. Blend for about 1 minute. Scrape down the sides with a rubber spatula and blend for another 15 seconds or until smooth. Do not blend too quickly or the batter may become too bubbly.
Both methods:
- Refrigerate the batter for at least 1 hour. Cook on an upside-down griddle or in a traditional crepe pan.
- Makes 20-25 crepes.
Nutrition
Learn how to make crepes perfectly each and every time.
Prefer a more savory crepe, with no sugar? Look here for our basic crepe batter recipe.
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Here is a tip from a previous visitor to the site:
Best Strawberry Tip …
by Charlie Lee
(Toronto, Canada)
It’s strawberry season!
I once saw on TV a great tip for removing the white parts of the strawberry, without cutting off the tops. (This saves more of the ripe fruit to eat.)
After washing and drying the fruit, gently pull off the green top of each berry. Then, using a medium-sized straw, insert the straw from the top of the berry, right through to the bottom. The straw removes the center (white) part of the fruit and leaves you with perfect ripe product for slicing or serving whole.