Crepes I Recipe

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Crepes I Recipe

 



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"I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts."
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"The dessert crowns the dinner. To create a fine dessert, one has to combine the skills of a confectioner, a decorator, a painter, an architect, an ice-cream manufacturer, a sculptor, and a florist. The splendour of such creations appeals above all to the eye - the real gourmand admires them without touching them! The magnificence of the dessert should not allow one to forget the cheese. Cheese complements a good dinner and supplements a bad one."
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Crepes I

 

Ingredients

1 1/2 cup flour, all-purpose
1/2 tsp baking powder
1/2 tsp salt
1 tbsp sugar
2 cup milk
2 each egg
1/2 tsp vanilla
2 tbsp butter



 

Preparation

Mix flour, sugar, baking powder and salt together in bowl. Stir in
remaining ingredients. Beat mixture until smooth. Heat butter until
bubbly in skillet. Pour 1/2 cup of batter in and rotate pan so batter
spreads evenly. Cook until light brown; turn and brown other side.
Spread almost anything on crepes and roll up. Sprinkle with sugar.

 

 

Servings: 4

 

 

 

 


 

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