This recipe makes the best crepes I have ever eaten. In Tuçepi on the Croation coast, a small sea side restaurant there serves these as their feature dessert. Plan ahead as the crepe mixture needs to hold 1 hour or more in the refrigerator before using. Crepes can be made ahead, hold in refrigerator or freeze with parchment between each one.
Crepes Divine, 6 Servings (recipe makes 12 crepes giving 2 each)
- 1 tbsp. sugar
- 3 tbsp. soft butter
- 3 egg yolks
- 3 egg whites, beat stiff but not dry; set aside.
- 1 cup all-purpose flour
- 1/2 tsp. salt
- 1 cup milk
- Fine zest of one orange
- 1 cup heavy cream
- 1/4 cup walnuts, toasted, ground medium
- 1/4 cup shaved chocolate
Beat yolks, sugar and butter together.
- Add flour and salt to blend.
- Add milk, then fold in stiff egg whites to the mixture.
- Refrigerate for 1 hour.
- Use a 8-9″ crepe pan, have medium hot, grease before each crepe, with a brush of butter.
- Make each crepe very thin, using about 1/4-1/3 cup of batter, tilting pan to spread.
- Edges should be crispy. Stack each one between parchment.
- Continue to cook all, use or freeze.
- Lay crepe flat on individual serving plate.
- Sprinkle lightly with walnuts and chocolate.
- Add dollop of whipped cream.
- Fold in half then again into a triangle or lightly roll, I like the triangle shape best.
- Dust plate with confectioner’s sugar plus one more spoon of whipped cream to the side.
- Dress with a few fresh raspberries or cherries on the stem.(0ptional)
- This is a simple dessert but so delicious.
Chef note, If using from freezer, bring stack to room temperature to separate crepes, refresh each one quickly in a hot pan and use as above..