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Ingredients

Batter
Milk – 17 fl oz (500 ml)
Wheat Flour – 7 oz (200 g)
Eggs – 2
Sunflower Oil – 2 tbsp
Sugar – 1 tbsp
Baking Powder – 1 tsp
Salt – 1 pinch
Vanillin – to taste
Creme Anglaise
Milk – 17 fl oz (500 ml)
Wheat Flour – 3 tbsp
Eggs – 2
Butter – 2 ½ oz (70 g)
Sugar – 7 oz (200 g)

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Crepes With Creme Anglaise

Crepes With Creme Anglaise

  • Medium

Ingredients

  • Batter

  • Creme Anglaise

Recipe

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Do you know the best breakfast dessert dish to surprise your family with on a gray and boring weekday morning? Crepes with creme Anglaise! They are easy to prepare, and the taste is beyond words. A must-try!

Sweet crepes go perfectly with tea or a cup of coffee, and they are sure to make your morning a little bit better. Besides, this creme Anglaise recipe is foolproof — it turns out great every time! Without further ado, here is the recipe for delicious, exquisite crepes!

Steps

1
Done

Prepare the Crepes

Combine milk, flour, eggs, and vegetable oil in a deep bowl; mix thoroughly. Next, add sugar, baking powder, a pinch of salt, and vanillin. Whisk everything with a mixer and let sit for half an hour.

2
Done

Lightly grease crepe pan with oil and heat over medium heat until hot.

3
Done

Cook on both sides until golden brown.

4
Done

Prepare the Creme Anglaise

Whisk butter. Combine eggs, sugar, and flour in a separate bowl. Mix thoroughly by hand or using a mixer.

5
Done

Heat milk in a saucepan and then add the whisked mixture. Continuously stir until thickened. Remove from heat and let cool. Whip the cooled cream together with butter until fluffy and airy.

6
Done

Brush each crepe with half a tablespoon of the cream Anglaise. Next, place two tablespoons of the cream on the edge of each pancake and carefully form it into a roll. Voila!

Although crepes don't exactly scream holiday dessert, they will make an excellent addition to your festive table, and your guests will love them! See how wonderfully versatile this dish is? Be sure to try it and share your thoughts in the comments!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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