CIA Professional Recipes

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The Culinary Institute of America's online recipe collection offers an extensive assortment of delicious recipes suitable for nearly any occasion. From ethnic-inspired dishes and classic favorites to delectable desserts, you'll find a host of recipes to choose from.

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CIA Recipes

Dessert Crêpes – Print This Recipe

Dessert Crêpes

Makes 20 to 30 crêpes

  • 4 eggs
  • 16 fl oz/480 mL heavy cream
  • 8 oz/227 g milk
  • 1/2 oz/14 g vegetable oil
  • 8 oz/227 g all-purpose flour
  • 2 oz/57 g confectioners' sugar
  • 1 tsp/5 g salt
  • 1 1/2 tsp/7.50 mL vanilla extract

 

 

 

 

 

 

  1. Combine the eggs, cream, milk, and oil and beat just until blended.
  2. Sift the flour, sugar, and salt into a bowl.
  3. Add the wet ingredients and mix until smooth, scraping down the bowl as necessary.
  4. Add the vanilla. Stir just until the ingredients are blended into a relatively smooth batter. (The batter may be prepared in advance to this point and refrigerated for up to 12 hours. Strain the batter if necessary before preparing the crêpes.)
  5. Add a small amount of batter to a preheated buttered crêpe pan, swirling the pan to coat the bottom with batter.
  6. Cook over medium heat. When set, turn over and finish on the other side. The crêpes may be cooled, then stacked between parchment paper, and wrapped and refrigerated or frozen. Thaw frozen crêpes before filling and folding.
  7. Fill as desired, roll or fold, or use in other desserts.