Sweet Crepes

images_Recipes_CrepeServes: 12

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Sweet Crepe Batter
1 cup All Purpose Flour
¼ cup Sugar
½ cup Whole Milk
½ cup Water
3 Eggs
2 TB Unsalted Butter (Melted)
½ tsp Salt

Chocolate Hazelnut & Banana Crepes
3 cups Nutella
4 Bananas, sliced

Sweet Cheese and Poppyseed Crepes
16 oz Cream Cheese
1 tsp Lemon Zest
2 TB Lemon Juice

Variation on Sweet Crepe Batter
1 TB Poppyseeds
1 tsp Lemon Zest


Sweet Crepe Batter

  1. In a blender, blend the flour, sugar, water, milk, eggs, salt and butter for 20 – 30 seconds. Cover crepe batter and refrigerate overnite for best results. Minimum chill is 1 hour.
  2. Heat a crepe pan or a nonstick pan over medium high heat. Brush lightly with butter or use a nonstick spray.
  3. Cook crepe approximately one minute and then flip over and finish for 20 seconds.
  4. Remove from plate and stack crepes as you finish them to keep them moist.

    Additions: Fold all other additions into crepe batter after blending.

Chocolate Hazelnut & Banana Crepes

  1. Spread ¼ cup Nutella on each crepe and layer in 1/3 sliced banana.
  2. Fold in half, heat in microwave for 20 seconds and enjoy.

Sweet Cheese and Poppyseed Crepes

  1. In mixer cream, cream cheese, sugar, lemon zest, lemon juice and salt.
  2. Place ¼ cup in each crepe and fold.
  3. Sprinkle with powdered sugar and enjoy.