|by Jane Pettigrew|
An easy-to-use guide for energy-seekers, health-conscious consumers, concerned parents, and devoted juicers looking for some new recipes to crush ...
1 - 10 of 33 for dessert crepes
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Combine all ingredients ... To cook the crepes, heat any ... peach brandy. I usually make peach and apple. To the apple I also add cinnamon. It's great.
Combine first 4 ... of 6 inch crepe pan or heavy ... Cook crepe about 1 minute. Flip crepe. Cook for 30 seconds. Fill with ice cream or desired fillings.
Combine dry ingredients ... In teflon coated crepe pan, pour barely ... paper sheets between crepes. Cover and ... sprinkle with powdered sugar and enjoy!
In bowl combine ... paper toweling; remove crepe. Makes 16-18, ... until thickened and bubbly. Boil. Stir in butter. Cool (do not stir). Makes 1 1/3 cups.
If you make main dish crepes, eliminate the ... both sides to center. Sprinkle with sifted powdered sugar and dot with whipped cream. Makes 10 to 12 crepes.
Place all ingredients ... brown. Turn over several times until well browned. Crepes may be stacked with foil wax paper between and reheated later in sauce.
Prepare as you would basic crepes. You can fill these with fresh fruit or ice cream. Makes 15-20 6-inch crepes.
In medium bowl, ... 20 to 25 crepes. Heat a ... batter. Brown 1 side only. Turn crepes onto paper towel. Fill with your favorite fruit; serve browned side up.
Mix all ingredients together, except milk, to a smooth paste. Slowly add milk, stirring constantly, so batter will not become lumpy. In a skillet, ...
Beat eggs in ... with a whisk or electric mixer until smooth. Beat in melted butter. Chill batter at least 1 hour. Cook in a crepe pan. Makes 20 to 25 cups.
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