Light Recipes

French Crepes and filling recipes

Ok it’s Matt and yes I can cook, and it was my “Random Act of Love” for the day.

I made Crepes, with tons of fillings and creams. It wasn’t my first time making the crepes, I have made them since high school, but the cream cheese fillings was new. First I started with a new Basic Crepe recipe.

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• 2 1/2 tbs sugar for sweet desert crepes, and 1 tsp vanilla extract (add in the blender)
• or for savory crepes 1/4 tsb salt, and 1/4 cup chopped herbs, spinach or sun dry tomatoes  (add after blender)

Combine all of the ingredients into a blender. Mix for about 10 seconds and place in a bowl and then let set in the fridge for at least on hour to let the bubbles work out. Less bubbles means the crepes stay together and tear less.

Depending on the pan size you want to pour enough batter into the non-stick pan, with a bit of butter coating, so that when you swirl the batter around in the pan it barely coats the pan.

You want to let it sit there on medium heat for about 30 seconds. You can flick the edges up and peek  under it. You want a little browning.

You should be able to pick at it with your fingers and flip it over. Or if you have a bendable spatula you can get up under it and flip it.

For the creme filling I made the following amounts and split it 3 ways:

• 12 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 3/4 cup sugar
• 1/4 cup powdered sugar
• one tsp vanilla extract

Combine all above in a mixing bowl. With a hand mixer blend the ingredients together till smooth. Then I split them into thirds.

On one third which was about a cup, I added about 1/4 cup of puree strawberries (or what ever fruit you want) I mixed the two and poured them into a bowl.

On another third I squeezed one lemon juice into a bowl, and scraped the zest into it. We actually do not have a zester so I used a serrated knife. Just be careful. I blended the creme filling with this lemon juice and zest and placed in a bowl.

On the last third I left as is, and used it as a filling along with what ever you would like. It was good along side the Apple and Pear Cinnamon filling as an idea.

There a few ways to fold crepes. I have always folded them into thirds. But you can fold them in half then half again. So it looks like a triangle.

To make them simply add the filling inside and fold. Or you can fold them and add the topping on top.

Some ideas are Chocolate syrup, Maple Syrup, whip cream, fruit of all sorts, cream fillings, caramel syrup, And for the savory crepes you can add meat, veggie’s, you name it. Crepes are like the French form of Burritos..  anything works… Have Fun!

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French Crepes and filling recipes

Ingredients

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• 2 1/2 tbs sugar for sweet desert crepes and 1 tsp vanilla extract (add in the blender)
• or for savory crepes 1/4 tsb salt and 1/4 cup chopped herbs, spinach or sun dry tomatoes (add after blender)

Instructions

1. Combine all of the ingredients into a blender. Mix for about 10 seconds and place in a bowl and then let set in the fridge for at least on hour to let the bubbles work out. Less bubbles means the crepes stay together and tear less.
2. Depending on the pan size you want to pour enough batter into the non-stick pan, with a bit of butter coating, so that when you swirl the batter around in the pan it barely coats the pan.
3. You want to let it sit there on medium heat for about 30 seconds. You can flick the edges up and peek under it. You want a little browning.
4. You should be able to pick at it with your fingers and flip it over. Or if you have a bendable spatula you can get up under it and flip it.
5. For the creme filling I made the following amounts and split it 3 ways:
6. ounces cream cheese, at room temperature
7. /2 cup sour cream
8. /4 cup sugar
9. /4 cup powdered sugar
10. one tsp vanilla extract
11. Combine all above in a mixing bowl. With a hand mixer blend the ingredients together till smooth. Then I split them into thirds.
12. On one third which was about a cup, I added about 1/4 cup of puree strawberries (or what ever fruit you want) I mixed the two and poured them into a bowl.
13. On another third I squeezed one lemon juice into a bowl, and scraped the zest into it. We actually do not have a zester so I used a serrated knife. Just be careful. I blended the creme filling with this lemon juice and zest and placed in a bowl.
14. On the last third I left as is, and used it as a filling along with what ever you would like. It was good along side the Apple and Pear Cinnamon filling as an idea.
15. There a few ways to fold crepes. I have always folded them into thirds. But you can fold them in half then half again. So it looks like a triangle.
16. To make them simply add the filling inside and fold. Or you can fold them and add the topping on top.
17. Crepes go great with maple syrup, yogurt, fresh fruit, or even try savory crepes with meat, veggies or just about anything you feel like.

Bellow are links to more crepe ideas…

Chocolate Crepes with Fresh Strawberry Creme Filling 

Lemon Crepes with Lemon Cream filling

You can also go big time with this awesome Crepe Maker

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