Italian Dessert Crepes – a delicious recipe with butter, flour, eggs, egg yolks, milk, sugar. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Melt butter in top of a double boiler over hot, not boiling water. In a bowl, prepare the batter by mixing the flour, eggs, and egg yolks, milk, granulated sugar (1 tbsp), and pinch of salt. Blend well. Heat a 6 inch skillet or crepe pan and brush it with melted butter.
2
Pour in about 3 tbsp of the batter and tilt the pan to spread batter over entire bottom. Cook on both sides. Stack crepes as they are cooked. Cover them with wax paper until they are to be filled. To make filling, cream the ricotta with the granulated sugar and vanilla. Add fresh, hulled strawberries and mix gently. Spoon some of the mixture down the center of each crepe and roll up the crepe. Sprinkle the rolled crepes with confectioner's sugar. Enjoy! Serves 6-8.
638
kcal
Calories
30
g
Fat
62
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 tablespoons butter, 1 1/2 cups flour, 2 eggs, 2 egg yolks, and more.
Yes, Italian Dessert Crepes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy