Sweet Crepes

*required fields

thank you!
Thank you for e-mailing a recipe to your friend.
home or Register

recipes  /  Sweet Crepes this recipe: Print
Sweet Crepes
cookbook: La Cucina di Lidia
main ingredients: egg
user comments (0)

serves: 10 servings


2 eggs
2 cups milk
½ cup club soda
¼ cup sugar
¼ teaspoon salt
1 tablespoon dark rum
1 teaspoon vanilla extract
2 cups flour
3 tablespoons olive oil
Zest of 1 lemon, grated
Zest of 1 orange, grated
vegetable oil, for frying


In a bowl, whisk the eggs. Add the milk, club soda, sugar, salt, rum and vanilla, and blend well until the sugar has dissolved. Gradually sift in the flour to form a batter; then stir in the olive oil. (The consistency should be that of melted ice cream). Add the citrus zests. In a 6- to 7-inch crepe pan, heat 1 tablespoon of vegetable oil over moderately high flame, pouring off the excess. Pour a small amount of batter into oiled pan and tilt and swirl it to distribute batter as thinly and evenly as possible. The secret is to flex your wrist.

Return the pan to the heat, reduce the flame to moderate, and cook the crepe until lightly browned, 30-40 seconds. Flip it carefully with a spatula and cook the second side until brown spots appear. Remove from the pan to a warmed platter and repeat the process with the remaining batter, re-oiling the pan only as necessary. Stack the finished crepes and keep warm, under a mixing bowl.

The finished crepes are best served warm. They can be sprinkled with sugar or spread with marmalade, folded into quarters, drizzled with a little Grand Marinier, sprinkled with confectioners sugar, served hot with a spoonful of whipped cream and some fresh berries orange supreme. For a chocolate finish, spread 1 tablespoon of nutella or melted bittersweet chocolate on warm crepes, fold them into quarters and top with whipped cream and drizzle with warm melted chocolate.

La Cucina di Lidia

Details the story of Lidia’s family and her background. The recipes reflect Lidia’s culinary heritage and regional cuisine of Northern Italy, especially Friuli-Venezia-Giulia. They include recipes for risotto with porcini mushrooms, sauerkraut with pork and palacinke- thin sweet crepes. Lidia also discusses wines and spirits of Italy and offers wine suggestions for many dishes

Add To Cart

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›

Sign up now for access to
recipes, tips, and more!

Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you

Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.

Forgot password?
Not a member? Join now!