Tender Dessert Crepes

  • Active Time 20m
  • Total Time 1h 20m

Makes 20

Make these French pancakes for the Crepes with Caramelized Pears. Sauteed apples, peaches or bananas make delicious alternative fillings for these dessert crepes. Cooking.com Tip: Crepes make an elegant dessert or even a savory main course when stuffed with meat, cheese or vegetables. To prepare these delicate "pancakes," use a crepe pan rather than a skillet. These light pans make it easy to swirl the thin batter around the pan and the shallow sides allow for easy flipping.


  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 6 large eggs
  • 1 1/2 cups milk (regular or low fat)
  • 1 cup water
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted

Companion recipe: Crepes with Caramelized Pears and Dried Cherries


Whisk flour, sugar and salt in large bowl to blend. Whisk eggs, milk, water and 6 tablespoons melted butter in medium bowl. Pour egg mixture into flour in slow stream, whisking to remove any lumps. Strain batter into 4-cup glass measuring cup. Cover and refrigerate batter at least 1 hour.

For crepes, have following items by stove-top: crepe batter, melted butter, pastry brush, cake rack, 7- to 8-inch-diameter crepe pan, and 1/3-cup measuring cup.

Heat crepe pan over medium-high heat until very hot. Brush with some of remaining melted butter. Whisk batter, then pour 1/3 cup batter into pan, swirling batter around by tilting pan to fully coat bottom. Cook until golden brown on bottom, about 1 minute. Flip crepe over with large flat spatula and cook second until browned in spots, about 40 seconds. Transfer crepe to rack to cool. Brush skillet with butter (each time) and repeat process with remaining batter. (Make sure to whisk batter every few crepes.)

Once crepe has cooled, place it on sheet of wax paper. Pile crepes on top of each other with wax paper between each. Place stack of crepes in plastic bag and refrigerate or freeze until ready to use. (If frozen, thaw in refrigerator before filling.)

Recipe created exclusively for Cooking.com by Lisa Zwirn.

Serving size = 1 crepe

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4620

nutrition information per serving

140 calories; 9g total fat; 84mg cholesterol; 87mg sodium; 11g carbohydrates; 0g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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