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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 438.0
  • Total Fat: 7.2 g
  • Cholesterol: 116.0 mg
  • Sodium: 113.7 mg
  • Total Carbs: 78.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 13.6 g

View full nutritional breakdown of My Mother's Sweet Crepes calories by ingredient
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My Mother's Sweet Crepes

Submitted by: ANGLER491

Introduction

These are simple to make 4-6 inch crepes that can be eaten as a main course or as a snack. They can be pre-made and saved for later. These are simple to make 4-6 inch crepes that can be eaten as a main course or as a snack. They can be pre-made and saved for later.
Number of Servings: 8

Ingredients

    4 cups white enriched flour
    1 cup sugar
    1 dash salt
    1 tablespoon cooking oil
    4 eggs
    4-6 cups 2% milk
    1 cup water (if needed)

    Cooking splenda, artificial sweeteners can be substituted for sugar. Substitute to taste.

    Also, crushed/diced fruit can be added to the batter for variety.

    DO NOT USE SELF RISING FLOUR.

Directions

1- Add dry ingredients into a large mixing bowl. Stir thoroughly.

2- Mix in 4 large eggs followed by 1 tbsp cooking oil and at least 4 cups of milk.

3- Wisk together all ingredients until thoroughly blended.

4- The batter should be fluid but not too wet. It should be similar to the consistency of liquid dish soap or ketchup. If it's heavier than that add some milk or water. If it's too fluid add some flour to thicken it a bit.

5- Add or reduce the sugar according to your taste but remember, these are "sweet" crepes.

6- On the stove, preheat (medium heat) approximately 1 tablespoons of cooking oil or shortening in a 10-12 inch cast iron skillet until the hot oil covers the entire skillet's surface.

7- Using a ladel pour four separate crepes into the skillet (approximately 4-6 inches each).

8- Cook on medium heat until the top of the crepe loses most of it's fluidity. It will also dull in color(approximately 1 minute), flip the crepes and cook the other side approximately 30-40 seconds.

9- Remove from heat and repeat until there is no more batter.

A fully cooked crepe should be browned on both sides, the edges a bit crispy and a rubbery internal texture.

Serve flat on a plate with butter and syrup or serve rolled stuffed with cream cheese or butter and jam. Other toppings and fillers include peanut butter, jelly, jams, molasses (my favorite), brandy, powdered sugar, brown sugar.

They're also a great "snack". Roll jellies, jams, cream cheeses, etc. into the remaining crepes and store them in the refrigerator for a quick snack. They can be eaten cold or heated.

Serving size: 4 crepes per serving as main dish. Makes 8-4 piece servings. Can also be eaten individually as a snack. Yield: approximately 32 4-6 inch crepes.


Number of Servings: 8

Recipe submitted by SparkPeople user ANGLER491.






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