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Recipe : *** Baked Crepes

Baked Crepes
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Course:
Dessert

Practical information

  • Prep time
    25 min
  • Cooking
    1 h
  • Difficulty
    Very easy
  • Pause
    1 h
  • Ready in
    2 h 25
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Egg Cheese and Diary

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 tablespoon melted butter
  • powdered sugar
  • 1 pinch fine salt
  • 1 egg, beaten
  • ½ tablespoons melted butter
  • 60 g all-purpose flour
  • 15 g finely granulated sugar
  • 140 ml milk

  • Recipe preparation steps

  • 1
    For crepe batter: mix flour, sugar, and salt. Add egg and mix with a wooden spoon. Slowly add milk and mix until smooth. Incorporate melted butter. Set batter aside for an hour before using.
  • 2
    Preheat a large crepe pan. Using 90-ml portions of batter, make the 10-inch diameter crepes. Set aside to cool.
  • 3
    Preheat oven to 149°C.
  • 4
    Lay a crepe on a sheet of parchment paper, worst-side-up. Brush the surface with melted butter. Sprinkle the buttered surface with powdered sugar. Fold the crepe in half and press the surfaces tightly together. Set aside and repeat for the other crepes.
  • 5
    Cut each semi-circular crepe into 6 equal sectors. Trim the curve off each sector to make 6 isosceles triangles. Arrange the triangles on a baking sheet lined with a silicon baking liner, rough side up. Repeat for the other crepes. Cover the crepe triangles with an additional silicon baking liner, rough side down, to prevent curling.
  • 6
    Bake for about 60 minutes until golden. Transfer the cooked crepes to a smooth, cool surface, such as a counter top, to cool. Weight flat with a cool baking sheet to prevent curling.
  • 7
    Store the cooked crepes in an air-tight container.
  • Ready !



 

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