Crêpes can be eaten on their own, but nobody does that. They always have some kind of topping on them, or filling in them. What lots of people don’t know is that they work just as well with savory fillings as with sweet and fruity ones.
Ingredients
1 batch of crêpes batter
Sweet / fruity
fresh berries (strawberry, blueberry, etc.)
bananas
heavy cream
powdered sugar
Nutella
Savory
cooked chicken or turkey (or cold cuts)
Feta cheese
fresh spinach
Directions
Prepare the crêpes batter according to the directions in the previous post. Cook the first side and flip it over. While the first side is cooking, slice the banana. (Follow that link for a trick I picked up at Crêpes De Luxe.)
Cover half the crêpe with banana, then add some Nutella.
Two tips on Nutella. First, you can make your own, whether because you’ve got special dietary needs or you just don’t like prepared foods.
Second, the guys at Crêpes De Luxe keep a jar next to the billig
Anyway, once the bottom is cooked, fold it in half.
Hold on … maybe you don’t like just bananas and nutella. Go ahead and add some berries before folding the crêpe in half.
Add some powdered sugar.
And once you plate it, add some whipped cream.
Savory
Maybe you’re looking more for a lunch. Use cooked, diced chicken or turkey, or just a couple of slices of turkey breast cold cuts.
Add some feta (or other cheese) and spinach leaves.
Fold in half and cover with a lid so the cheese will melt a little quicker.
Cut in half and serve like a sandwich.
And that’s it.
Crap … now I’m hungry again.
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
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7 Comments
Umm. Yes, please.
I’m surprised you don’t weight 600 lbs!
I’ll never get that big. I wouldn’t be able to reach the stove.
OH YUM!!!! Now I am hungry too. Great.
We used to make these for mother’s day every year… stuff them with wine poached shrimp and blanched asparagus, smothered in hollandaise sauce.
But the best way is hot out of the pan wrapped around a pat of ice cold butter.
I really like the idea of using the savory fillings instead of sweet. I made a cheddar, beef, and onion crepe with my Staub cast iron crepe pan and it was really great. Thanks for the awesome ideas.
I use the big roaster as a large-batch slow cooker frequently. We like to make big batches of several different things–spaghetti sauce, ham & beans, chili, taco meat, soups, etc.–and then can them in a pressure canner. This is our version of convenience food.