Serve wrapped around ice cream and topped with your favorite topping!

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Recipe Summary

prep:
10 mins
cook:
2 mins
additional:
8 mins
total:
20 mins
Servings:
8
Yield:
6 to 8 cakes
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, beat eggs with sugar until thick and pale. Beat in flour and cream, alternately. Fold in melted butter.

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  • Heat a skillet over high heat. Ladle batter onto hot skillet, tilting to coat entire surface. Cook 2 minutes, turning once when edges get crispy (the second side will take about 30 seconds).

Nutrition Facts

209 calories; protein 3.3g 7% DV; carbohydrates 7.9g 3% DV; fat 18.7g 29% DV; cholesterol 125.8mg 42% DV; sodium 78.5mg 3% DV. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/20/2009
Very fancy! I love these unique crepes a lot! My family loved them:D 2-3 Things Though: Round up the amount of flour in the recipe to 1/4 cup for every 1 cup of cream. It isn't too weird tasting to be a bit skimpy on the flour. Instead of " beating in the cream and flour alternately" hit the gas pedal to the floor on that mixer! (okay that was exaggerated but you get it) And don't fold in the butter - FLOG it into the batter! The point is - keep the batter as fluffy as possible and it will go well with you. Also use a 1/3 cup measure when ladling the batter onto a 7-9" pan and don't be shy with the heat (but don't be preoccupied either if you do crank up the flames). These treat-like crepes will be uber-good with ice cream and/or some fresh fruit. Read More
(18)

Most helpful critical review

Rating: 3 stars
10/23/2005
After I made this recipe I noticed that in the opening description it says to make with egg whites. It is not mentioned in the actual recipe at all. I used the yolk and whites because of this. It actually turned out pretty well although the crepes were a little runny at first to flip over. I also had it on low heat unlike the recipe stating high heat... my first crepe burned because of that. I served it with strawberries maple syrup and a few chocolate chips- very yummy! Read More
(15)
5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
02/20/2009
Very fancy! I love these unique crepes a lot! My family loved them:D 2-3 Things Though: Round up the amount of flour in the recipe to 1/4 cup for every 1 cup of cream. It isn't too weird tasting to be a bit skimpy on the flour. Instead of " beating in the cream and flour alternately" hit the gas pedal to the floor on that mixer! (okay that was exaggerated but you get it) And don't fold in the butter - FLOG it into the batter! The point is - keep the batter as fluffy as possible and it will go well with you. Also use a 1/3 cup measure when ladling the batter onto a 7-9" pan and don't be shy with the heat (but don't be preoccupied either if you do crank up the flames). These treat-like crepes will be uber-good with ice cream and/or some fresh fruit. Read More
(18)
Rating: 3 stars
10/23/2005
After I made this recipe I noticed that in the opening description it says to make with egg whites. It is not mentioned in the actual recipe at all. I used the yolk and whites because of this. It actually turned out pretty well although the crepes were a little runny at first to flip over. I also had it on low heat unlike the recipe stating high heat... my first crepe burned because of that. I served it with strawberries maple syrup and a few chocolate chips- very yummy! Read More
(15)
Rating: 1 stars
01/20/2005
They tasted more like an egg with sugar in it....they were also runny and hard to flip. Read More
(13)
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Rating: 5 stars
05/15/2012
I make crepes all the time. I have several recipes that I tend to make more than others because they combine both a nice flavor and a good consistency and yield for the whole family. As far as taste alone goes these are the best I have ever done. However they were very VERY fragile and therefore difficult to handle. I broke about 4 of them and I was being careful. Also I don't feel very good about eating them (my conscience has issues with this recipe) because of the heavy cream in them. I'd make them again but not if I'm feeding a lot of people or if I don't have enough time to dedicate to them. Of course I could try again and see if maybe I did something wrong that would fix that little problem I had. Read More
(3)
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