I need a good, desert recipy for crepes.?

Question

I want to know a recipy for the crepe itself, the topping, and how to make the crepes.

A DESERT RECIPY!

I spelt everything correctly!

Answer 1

Here you go,
How To Make A Basic Crepe

(4 servings)
* 1 cup all-purpose flour
* 2 eggs
* 1/2 cup low-fat milk
* 1/2 cup water
* 1/4 teaspoon salt
* 2 tablespoons melted butter

Whisk the flour and the eggs together in a large mixing bowl. Slowly stir in the milk and the water. Add the salt and butter, and beat the mixture until smooth.

If you have a crepe maker, you probably know what to do next. If you're not so lucky...

Heat a griddle or frying pan to medium. Give it a very light spray of cooking oil. Drop the crepe mixture onto the heated surface. Using about a 1/4 cup of batter for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. "Thin is in" when it comes to the layer of batter.

Cook each side until the golden brown brown (about 2 minutes for side one -- batter will bubble; and 1 minute for side 2). Gently remove and place on a plate. Place waxed paper between cooked crepes to prevent sticking.

This will make 8 crepes. 2 crepes make a serving.

Answer 2

Crepes:

3 eggs
1 cup milk
3 T vege oil
1/8 tsp salt
1 T sugar
1 tsp vanilla
3/4 cup cake flour

Blend until batter is formed. Batter should be thin, but coat the back of a spoon. In well greased non-stick 6 inch skillet, pour 1/4 cup batter. Swirl to coat sides and let brown on medium low heat. Life corner of crepe with spatula and turn over. When cooked, place on plate with paper towel to cool.

Fillings:

1. Apple Pie filling with 3 T brown sugar, 1/2 cup chopped candied walnuts. Whipped cream and a sprinkle of cinnamon for serving.
2. Fresh Strawberry: 1 pint hulled and sliced fresh strawberries, macerate with 1 T sugar and let sit to juic up. 1 box vanilla instant pudding, made with 1/2 the milk. Stir in 1 cup Cool Whip or Whipped Cream. Layer fresh strawberries and pudding in crepe. Roll up and serve with whipped cream and sliced berries.
3. Lemon Meringue Crepes: 2 jars lemon curd, 1 package vanilla pudding made with 1/2 the milk. Stir in 1 cup whipped cream. Blend pudding with lemon curd. Fill crepes and roll. Mix 3 egg whites with 1/2 tsp cream of tarter and 2 T sugar. Beat until whites glisten and hold a shape. Spoon on top of crepe and stick under broiler for a minute to brown. Candied lemon zest sprinkles finishes this.

Answer 3

How some woman Finger Cake - this is genuine elementary and seems solid too. you ought to use very almost any berry. 8 ouncescream cheese - (room tempurature) 3/4 cup sugar a million pint Cool Whip a million teaspoon vanilla a million equipment small ladyfingers -- each and each decrease in 0.5 2 cups blackberries or strawberries or raspberries Beat cream cheese and sugar jointly. combination vanilla in Cool Whip - do no longer bead this in, take a wood spoon and stir gently from the backside till this is blened. combination Cool Whip and cream cheese. Line backside and components of spring style pan with ladyfingers. Pour a million/2 cheese blend into pan. precise with ladyfingers. precise that with ultimate cheese blend. Refrigerate in one day. precise with berries. eliminate fringe of pan. she will LOVE THIS and you do no longer even could desire to bake! solid luck

Answer 4

here are a few different kinds:
Strawberry Dessert Crêpe Recipe
Ingredients

- 1 1/4 cups flour, all purpose
- 2 tablespoons sugar, granulated
- 1 pinch salt
- 3 eggs, medium
- 1 1/2 cups milk
- 2 tablespoons butter, melted and cooled
- 1/2 teaspoon vanilla (optional)

Directions

Blend flour, sugar and a pinch of salt together. Then, beat in the milk until the batter is smooth. Add egg and vanilla extract, stir in melted (cooled) butter until batter is of smooth consistency.
Refrigerate for 1 hour, if time allows, before making crêpes.
Over medium heat, add 1/2 tsp oil to a non-stick pan. Pour in 1-2 tablespoons of batter, swirling it around until bottom of pan is coated with a thin layer (if there is excess batter, pour it back into bowl). The crêpe will turn light golden brown very quickly, usually in less than one minute, so watch closely. Flip the crêpe to brown on other side, which only takes a few seconds--it will become too crisp, if left too long. Stack on a plate and repeat the process until the batter is gone. (If you are using a non-stick pan, you will not need to use the oil each time.) May need to readjust the heat and amount of batter.
To serve, cover one half of the crêpe with fruit of your choice and flip the remaining 1/2 of crêpe to cover the fruit.
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Blueberry Crepes

½ cup flour
Pinch salt
2 eggs
2/3 cups milk
2 tbsp melted butter
2 tbsp cognac or rum (optional)
Blueberry Conserves
or Blueberry Premium Spread

Mix all ingredients. Preheat frying pan. Pour ½ cup of mixture into the centre of the pan and rotate pan gently to spread mixture evenly. Once bubbles form throughout the dough, flip and brown quickly.
Generously spread 1 tbsp of blueberry conserves on the crepe. Roll it up and top with whipped cream.
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Cherry-Pineapple Crepe
1 (21-ounce) can cherry pie filling
1 can (8-ounce) pineapple chunks, well drained
1/8 teaspoon almond extract (optional)
Sour cream (optional)
Brown sugar
Dessert Crepes:
2/3 cup all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1 cup milk
2 eggs
2 tablespoons melted butter
1. In a saucepan, combine pie filling, pineapple and almond extract. Heat through.
2. To make crepes, in blender or food processor, combine flour, sugar, salt, milk and eggs. Blend 10 seconds. Scrape sides. Add melted butter. Blend 10 seconds longer. Pour
1/12 of batter into an oiled, 7-inch pan. Cook until just firm. Repeat with remaining batter to make 12 crepes.
3. Down the center of each crepe, spoon 2 tablespoons of the hot filling. Fold up sides. Set on a hot serving plate.
4. Spoon a dollop of sour cream, if used, on top of each crepe. Sprinkle with brown sugar. Serve immediately
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Banana Chocolate Filled Crepes
INGREDIENTS:
4 oz. best quality semi-sweet chocolate, chopped
1/4 cup heavy cream
3 large bananas
2 Tablespoons rum
1 Tablespoon butter, melted
For garnish: whipped cream
PREPARATION:
Prepare 8 small crêpes or have had prepared them ahead of time. Preheat oven to 400°F. Butter a baking dish big enough to hold 8 rolled crêpes.

1. Combine the chocolate and the cream in the top part of a double boiler and place over simmering water.
Stir occasionally and remove from heat as soon as the chocolate is melted and smooth.

2. Sitr the rum into the chocolate.

3. Dice 2 of the bananas and stir them into the chocolate/rum mixture.

4. Spoon 3 tablespoons of the filling on the less attractive side of each crêpe and roll up like a cigar.

5. Place them seam-side down, in one layer, in the prepared dish. Brush with the melted butter

6. Place in oven and bake 5-7 minutes or until hot.
Serve the crêpes hot, topped with some whipped cream and banana slices
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hope i helped! happy cooking!

Answer 5

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Answer 6

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Answer 7

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Answer 8

please learn to spell first, and then come back