Food & Cooking Recipes Crepe Recipes Dessert Crepes 3.7 (24) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 27, 2018 Print Rate It Share Share Tweet Pin Email Photo: Lisa Hubbard Yield: 2 dozen This dessert practically qualifies as a party game with all the tasty toppings guests can pile on. Set out stacks of crepes -- some flavored with vanilla and rum, others with chocolate -- along with bowls of tempting fillings and rich, luscious sauces. Then let everyone choose his or her own combinations. Ingredients 1 ½ cups milk 2 tablespoons pure vanilla extract 1 tablespoon rum, brandy, or other liqueur 3 large egg yolks 2 tablespoons sugar 1 teaspoon salt 1 ½ cups sifted all-purpose flour 5 tablespoons melted butter ¼ cup vegetable oil, for brushing pan Lemon Curd Hot Fudge Sauce Ricotta-Macarpone Filling Sauteed Pineapple Crepe Filling Directions Place milk, vanilla, and rum in blender. Add yolks, sugar, salt, flour, and then butter. Blend on high speed for 30 seconds. Scrape sides of blender; blend 30 seconds more. Transfer batter to an airtight container; refrigerate at least 2 hours or overnight. Brush a 6 1/2-to-7-inch crepe pan or nonstick skillet with oil. Heat on medium until just starting to smoke. Remove pan from heat; quickly pour 2 tablespoons of batter into middle of pan. Quickly (in 2 to 3 seconds) tilt pan in all directions so the batter covers entire bottom in a thin layer. Return pan to heat for about 1 minute. Jerk pan sharply back and forth to loosen the crepe. Lift edges with a spatula; if underside is golden brown, turn crepe by using two spatulas or by flipping crepe with a toss of the pan. Cook about 30 seconds more, until spotty brown. Slide crepe onto a plate. Grease pan again with oil, heat to just smoking, and repeat with remaining batter. To keep warm, cover with an ovenproof dish in a 200 degrees oven. Or make up to a day in advance; reheat, covered with foil, in a 300 degrees oven until warm. Cook's Notes To make chocolate crepes, substitute 1/4 cup sifted cocoa powder for 1/2 cup of the flour. Rate it Print