Dessert Crepes

1. 1

   Whisk together the flour, eggs, milk, sugar, salt and 1 1/2 tablespoons of the butter in a medium bowl to form a smooth batter the thickness of heavy cream.

2. 2

   Cover and refrigerate for at least 1 hour or overnight.

3. 3

   Heat a crepe pan or small, heavy nonstick skillet over moderately high heat.

4. 4

   When the pan is hot, brush with a light coating of the remaining butter.

5. 5

   Ladle about 3 tablespoons of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter.

6. 6

   Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes.

7. 7

   Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds.

8. 8

   Transfer the crepe to a plate and cover loosely to keep warm.

9. 9

   Repeat with remaining batter.

* Per serving · 4 servings · Values may vary.

No additional tips available.