Monday, August 13, 2012


This is one of the "Ooh-la-la" meals I make for my family. Aren't Crepes fancy? I can't get enough of these. Even though they look light and fluffy, they are very filling. Especially when you throw in Nutella and whipped cream for the sweet ones!

When we make Crepes, it's a family affair. My 4 year old chops the sausage and fruit for the filling. My 6 year old helps make the batter. I cook the savory crepes and my husband the sweet ones. It's so much more enjoyable when everybody helps out!  

Start out with the basic Crepe recipe, then mix and match. You can put whatever sounds good in the batter and filling, they are very versatile.  They also freeze well. Place them between sheets of plastic wrap, and freeze in freezer bags. Microwave for 30 seconds when ready to use.

For the savory version we make a Spinach Crepe with Chicken Sausage, Monterrey Jack cheese, and fresh spinach for the filling. You can't put too much in the filling, or it will look more like a burrito!

For the sweet ones, we make Orange-zested Crepes with Nutella and Strawberries for the filling. Top it off with a dollop of whipped cream and fresh berries. Yum!  


**This recipe is a Alton Brown recipe.

Basic Crepe Recipe
 Makes: 20 crepes Prep: 1 hour 10 minutes  Cooking Time: 20 minutes

(Printable Recipe)

2 eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 TB butter, melted

1. Place all ingredients in a blender. Blend until smooth. 
2. Let batter sit in fridge for at least 1 hour. Crepe batter will keep for at least 48 hours if you want to make it ahead.
3. Heat a small non-stick skillet over medium-heat. Spray with cooking spray. 
4. Using a 1/4 cup filled halfway, pour batter into the middle of the pan. Swirl batter to spread evenly. Your first crepe is usually the worst looking one. Don't worry if it doesn't look right, the rest should be fine.
5. Cook for 30 seconds and then flip and cook for another 10 seconds. Using a spatula, lift the crepe out and place on a cutting board. Let cool slightly. Cook up the rest.

Savory Crepes 

Add 1/2 cup fresh spinach and 1/4 tsp salt to Basic Crepe batter. Fill with chopped chicken sausage, fresh spinach and shredded Monterrey Jack cheese. Top with a simple Bechamel Sauce (I used 1/2 the recipe).

Sweet Crepes

Add 2 1/2 TB sugar, 1 tsp vanilla, and 1/2 orange zested to the Basic Crepe batter.  Fill with Nutella and sliced strawberries. Top with whipped cream and fresh berries. Optional-Add 2 TB of your favorite liquor (our favorite is Grand Marnier) into the batter. Skip the orange zest if you use liquor.
Who likes to change it up?

~Use different veggies like chopped bell pepper, corn, Swiss chard, kale, sun-dried tomatoes or mushrooms.
~Instead of Monterrey Jack use Mozzarella, Swiss or Provolone.
~ Use blueberries, pineapple, avocado, cooked apples and cinnamon...the sky is the limit!
~Chop up fresh herbs into batter instead of spinach.
~Shave some dark chocolate or use powdered sugar over sweet Crepes for a decorative touch.

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