This week I embarked on a mission to develop as many delicious crêpe recipes as I could possibly come up with. The result was eight of them, all amazingly scrumptious, including five savory and three sweet.
You don’t need any special equipment, just a blender and a frying pan, and they're so easy to make! We created all of these recipes, prepared them, and taste tasted every single one. It was a tough job, but somebody’s gotta do it!
The first crêpe I made was a Strawberry Banana Nutella crêpe, a twist on a classic, which you can find here. Here are the next seven...please try and enjoy!
For all of these crêpes, please see the recipe for the batter here.
Savory
French-Italian
In a pan, with 4 tablespoon olive oil over medium heat, saute ½ minced shallot, 4 oz sliced mushrooms, ¼ c fresh parsley, salt, and pepper. Cook until mushrooms begin to soften. Put 2 large handfuls of fresh spinach on top and cook until wilted, about 3 minutes. Spread over crêpe, with freshly grated Locatelli cheese on top. Fold crêpe in half twice, into a triangle, and serve warm.
Smoked Salmon with Sour Cream and Chives
Mix ¼ c of sour cream, 1 tablespoon chives, and a pinch of salt in a bowl. After making the crêpe, spread sour cream mixture over the crêpe and then layer 3 oz smoked salmon on top. Fold crêpe in half twice, into a triangle, and serve.
Sage Breakfast
Break up three breakfast sausages into crumbles and cook in a pan over medium heat until browned, about 5 minutes. In a bowl, beat 3 large eggs, salt, pepper, 2 tablespoon cream, and ½ tablespoon chopped sage leaves. Pour scrambled egg mixture over cooked sausage in pan and cook, stirring frequently, about 2 minutes. Spread over crêpe. Fold crêpe in half twice, into a triangle, and serve warm.
Sweet
Blueberry Walnut
Using a food processor, grind ½ c walnuts until coarse. Add 2 tablespoon butter, 2 tablespoon brown sugar, and 1 tablespoon milk, and blend in food processor until thickened and all ingredients are incorporated together. Spread over crêpe and top with ½ c fresh blueberries. Fold crêpe in half twice, info a triangle, top with a sprinkle of powdered sugar and a dollop of whipped cream, and serve.
Blackberry Mint with Blue Cheese
In a small pot, over low-medium heat, smash about 20 blackberries with a wooden spoon and mix with ½ c sugar, 8 leaves of chopped mint, and zest from 1 orange. Cook, stirring frequently, until mixture thickens, about 5 minutes. Spread over crêpe and top with crumbles of blue cheese. Fold crêpe in half twice, into a triangle, top with a dollop of whipped cream, and serve.
Raspberry Chocolate Coconut
Melt 2 oz chocolate over a double boiler. Spread melted chocolate over crepe and layer with 12 raspberries and ¼ c coconut. Fold crêpe in half twice, into a triangle, top with a dollop of whipped cream, and serve.
Tiramisu
In a bowl, mix together 6 oz mascarpone cheese, 2 tablespoon fresh brewed espresso, 1 tablespoon cocoa powder, 1 tablespoon sugar, and a sprinkle of rum. Spread over crêpe. Fold crêpe in half twice, into a triangle, top with a dollop of whipped cream, and serve.
Try these recipes and then come back and let us know what you think! Or did you come up with your own new combo? Tell us about it!
Which one are you going to try first?
Did you make these Crêpe recipes? Let us know in the comments below!
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