Dessert Crepes

Around the World with Rania - "Recipes from France"
KDKA Pittsburgh Today Live 2/15/2012

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Dessert Crepes

1-1/2 cups milk
4 eggs
1 cup sifted all-purpose flour
2 tablespoons cognac
1 tablespoon sugar
1/4 cup melted sweet butter - cooled slightly
Additional melted butter for cooking crepes

Combine all of the ingredients, except for the melted butter, in the jar of a blender. Blend the mixture at high speed, scraping down from the sides of the jar any flour that has stuck to them. Add the cooled melted butter and blend well. Allow the batter to settle for 30 minutes before using.

To make crepes: Brush the surface of a crepe pan with a little melted butter. Heat the pan over medium - high heat and add about 2 tablespoons of batter. Immediately tip the skillet, shaking it at the same time to make the batter run all over the bottom. Cook it for about 30 seconds. Flip it over and cook for another 20 - 30 seconds. Slide crepe from pan onto a plate. Continue process with remaining batter. Stack finished crepes with layers of waxed paper between each crepe. Use as directed in recipe.

Yield: Approximately 16 crepes

Lemon Raspberry Crepes

Raspberry Jam or Preserves
Lemon Curd
Confectioner’s Sugar

Spread a little raspberry jam or preserves and purchased lemon curd on warm crepes and fold into triangles. Dust with confectioner’s sugar and serve immediately. Allow 2 crepes per serving.

Serves: 8

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