Pick a crepe filling

Posted on 16 April 2014


Crepes originated from the northwestern part of France hundreds of years ago. Crepe is a French word meaning, pancake.

While traditional crepes are very different and made from buckwheat, the more common crepe as we know it today is very similar to our pancakes we know today. But crepes can be described as thinner, less cakey and less absorbent as our American pancakes.

They are cooked on hot iron skillet when the batter is placed into the pan and then swirled around to even it out.

Crepes can be complicated to make, but when done correctly are the most versatile brunch menu item. They can be paired with fruits and sweets as desserts or made into savory lunches with cheeses, meats and greens.

Here is one of the easiest crepe recipes around. This recipe provides a great way to ensure the batter is bubbly and full of air — something vital to making a great crepe.

Then enjoy one of our many recipes for creating crepes for any occasion this spring.

Do not be disheartened when the first several crepes come out looking crinkled and misshapen — the first few of the batch always do. It takes cooking several crepes to really get a rhythm going and create the perfect crepes.


4 eggs

1/2 cup butter melted

1/3 cup sugar

1 cup milk

1/4 cup water

1 tsp. vanilla

1 cup flour

dash salt


  1. In a blender, place all ingredients, except flour. Blend together
  2. Sprinkle in flour, blend until incorporated.
  3. You may choose to refrigerate the batter for 1 hour or even over-night. Refrigerating the batter makes a difference. It makes the crepes lighter and not so dense.
  4. After refrigerating the batter, blend again on high for 1 minute. This adds air into the batter and again makes the crepe lighter and gives you that beautiful spider’s web design on your crepes.
  5. Lightly butter an 8-inch non-stick skillet and place on medium heat (you may need to adjust heat according to how fast crepes are cooking, don’t cook them on high, they will burn). Pour 1/4 cup of batter into the skillet and swirl pan around until bottom of pan is covered with a very thin layer of batter.
  6. Cook for about 30 seconds or until edges can be lifted with a spatula
  7. Use the spatula to lift the crepe edges and then flip with your fingers, being careful to not burn your fingers. Cook opposite side for 5-10 seconds. Crepe should slide right out of pan. Use wax paper between crepes to store them on a plate.

Lemon Crepes

Lemon Curd Filling

6 egg yolks

1 cup sugar

1/3 cup fresh lemon juice (about 4-5 lemons)

2 tbsps grated lemon zest

1/2 cup cold unsalted butter (1 stick butter), cut into 1/8-in slices



Add 1-inch of water to a medium saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined.

Place the mixing bowl on top of saucepan (the bowl should be wide enough to fit on top of the saucepan, but shouldn’t be touching the simmering water). Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. This will take approximately 7 to 10 minutes. Remove from heat.

Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next. Spoon into clean glass containers and allow to cool with a piece of plastic wrap laid on the surface to prevent a skin from forming.

Refrigerate until needed. This lemon curd will keep for 2 to 3 weeks.

Garnish with lemons and other citrus fruits, sprigs of mint and powdered sugar.

Banana Crepes

¼ cup of butter

¼ brown sugar

¼ teaspoon of brown sugar

¼ tsp ground nutmeg

¼ cup of half and half cream

6 bananas cut lengthwise

·  Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.

·  Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.

Spinach Artichoke and Brie Crepes with Sweet Honey Sauce

2 tablespoons olive oil

2 cloves garlic, minced

1/4 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon crushed red pepper (optional)

1 (8-12 ounces) bag fresh spinach

1 (12 ounces) jar marinated artichoke hearts, drained and chopped

1/4 cup parmesan cheese, freshly grated

1 (8 ounce) brie wheel, sliced into slices

Sweet Honey Sauce

1/4 cup olive oil

3 tablespoons honey

1/4 cup fresh parsley, chopped

·  Heat a large skillet oven medium heat and add in 1 tablespoon of olive oil and garlic. Add the salt, pepper and crushed red pepper if using, cook for 2 minutes. Stir in spinach and artichokes, cooking for 5-6 minutes until spinach is fully wilted. Reduce heat to low and stir in the parmesan cheese, then turn off heat. Remove from the skillet.

·  Whisk together the olive oil and honey. Place in a small sauce pot and warm through. Keep warm until ready to use. You can also do this in the mircowave.

·  Wipe the skillet clean and heat over medium-low heat. Working with one crepe at time lay it flat in the skillet. Lay a few slices of brie on one quarter (basically make a triangle) of the crepe. Layer on the spinach and artichoke filling and then top with a few more slices of brie. Fold over the bottom of the crepe and then fold it over again to make a triangle. Cook for about 2-3 minutes and then flip and cook another 2-3 minutes or until the brie is all melty and gooey. Repeat with remaing crepes until the brie and filling are gone. I was able to make six crepes. Remove the honey sauce from the heat and stir in the chopped parsley. Drizzle the crepe with the warm honey sauce and dig in!

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