All the Recipes You Need to Have a Crepes Breaky

A little while ago we had some friends over for a crepes brunch and, well I hadn’t made crepes too often, so I had to do a little searching for a recipe for the events, and in turn I found some other really great things to go along with it. Writing this post is making me want the meal all over again! Yum!

CREPES

3 lg. eggs, beaten

2 tbsp. melted butter

2/3 c. milk

1/3 c. water

1 c. flour

1/4 tsp. Salt

Mix well. Let stand in refrigerator 1 hour. Lightly grease large skillet with butter. Pour 2 or 3 tablespoons of batter into pan, quickly tilt. Cook until golden. Remove to warm platter or preheated 250 degree oven.

CUSTARD SAUCE

2 egg yolks, beaten

1 c. milk, scalded

2 tbsp. sugar

2 tbsp. Brandy

Beat egg yolks with the sugar and add a little of the hot milk. Combine with remaining milk and cook over hot water (not boiling), stirring occasionally, until mixture coats a metal spoon in an even layer. Cool and flavor with the brandy. Pour over fruit.

RASPBERRY SAUCE

7 (12 oz.) pkgs. frozen raspberries, thawed

1/2 c. sugar (or to taste)

Framboise or raspberry flavored liqueur to taste

Puree the raspberries in food mill; blender or food processor. Pass the puree through a sieve to remove the seeds. Stir in the sugar and the Framboise or liqueur. Yield: 7 cups.

Tip: Sucre Crème would be Amazing with this too!!