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Sweet & Savory Crepes

September 12, 2014

My husband was so proud of himself for thinking up this dish, especially during the middle of this busiest period of his work year.  It was so great to see how well this dish turned out on something that was just a whim of an idea.  One day, during the middle of the work day my husband and I were texting back and forth trying to come up with an idea for dinner that night.  He had originally suggested making a frittata for dinner as we had eggs at home, but I wasn’t really feeling a frittata that night.  After a few minutes of silence, my husband came back to me and said he had an idea and wasn’t sure if it would work or not, but that he wanted to give it a try because he knew we had all the ingredients at home necessary to make it work.  His excitement, even via text message was obvious, so that in turn got me excited.  When I asked him what his idea was, he told me he wanted to make crepes!  That sounded so luxurious and fun, I was excited.


Our crepes were made with a semi-homemade flair.  Instead of making our own crepe batter, we made use of premade, store-bought pancake batter.  Add to that melted butter, milk and eggs and you’ve got a simple, easy-to-make crepe batter.


And then you need some items for the crepe filling.  After all, you can’t make a crepe and just eat it plain.  Well, I guess you could, but what would be the fun in that?  You can take crepes in two different directions, sweet or savory.  As you’ll see, we went both ways with our crepes.  I love the sweet, as I’m sure you know by now.  With sweet crepes, you can have tons of fun with it.  You can use any kind of filling you like with basic ingredients you can probably find around your house.  We had mini chocolate chips, fresh strawberries, fresh blueberries, bananas, sweetened condensed milk and whipped cream.  Of course, if you can’t get your hands on fresh fruit, you can always use frozen fruit and turn it into more of a syrupy sauce or a glaze.


Start with the a cup of the pancake batter.  Pour the pancake batter into a large mixing bowl.  Ultimately one cup of pancake batter made ten 10″ crepes, more than enough for 2 people to enjoy.  You wouldn’t think that a few crepes could be so filling, but trust me, they are!


Into the mixing bowl, pour a cup of milk.  This crepe batter will use more milk, or whatever liquid you choose to use, than pancakes as you need the batter to be a lot runnier so that the crepes will be nice and thin once cooked.  Stir the pancake batter mix and milk together to combine.


Crack open one egg into a separate bowl and beat it lightly.  Then pour the beaten egg into the batter you’re creating and mix the ingredients together.  The egg helps to act as a little bit of a binding agent to hold the crepe batter mix together as well as adding a bit of fluffiness to the batter as well once cooked.

From there, melt half a stick of butter in a saucepan on the stove.  When the butter has melted pour it directly into the mixing bowl with the pancake batter mix and the milk.  This will help to thin out the crepe batter and will add sweetness from the butter into the crepe mixture so that you won’t need to add butter on top of the finished crepes the way you would with pancakes.


Once you combine all the ingredients together you should have a fairly watery batter.  You want to be able to run a fork through the batter and have the batter slide right through the four in a cascading waterfall.  That’s when you know your batter is thin enough to make crepes.


Take a nonstick skillet and heat it on medium-high on your stove top.  Spray a little bit of nonstick cooking spray into the skillet.  When the skillet is hot enough, measure out about 1/4-1/3 of a cup of your batter (depending on the size of your skillet) and pour it directly into the skillet.


Immediately start making rotating circles with your skillet to spread the batter around.  Again, another reason you need a thin batter.  This batter will cook quickly and you need it watery enough so that you can spread it around the skillet so that it cooks evenly.  The batter should eventually cover the entire bottom of the skillet and be almost paper-thin.


Let the batter sit for about 30 seconds and then flip it over to the other side.  Your batter should be a light golden brown on one side.  Again, because the crepe is so thin it takes almost no time at all to cook.  Let the crepe sit for another 20-30 seconds and remove it to plate.  Your crepe is now done.  Make all of your crepes and stack them up, putting a piece of wax paper in between each one so that they don’t stick together.


Now, it’s time to stuff your crepe!  This is the fun part.  You can choose to make a savory crepe, as my husband likes to do.  Take a few slices of sandwich meat, we happened to have honey ham on hand.  My husband grilled up the honey ham just to get some color on the ham and to heat it through.  Lay the ham slices in the middle of the crepe, and then using a grater, my husband grated a little bit of Gruyère cheese over the top.  Then roll up your crepe and you have a savory ham and cheese crepe.


Of course, not a surprise, I prefer to have a sweet crepe.  Take some sliced bananas, some sliced strawberries, a little sprinkle of mini chocolate chips and a drizzle of sweetened condensed milk to help act as glue to keep the crepe together.  Roll it all up and you have a delicious chocolate banana and strawberry crepe.  The sweetened condensed milk goes together perfectly with the fresh fruit and the hint of sweetness from the melted butter in the batter of the crepe.


When making his sweet crepe, my husband chose to use some fresh blueberries, a little sprinkle of mini chocolate chips and a little bit of whipped cream.  As you can see, you can get creative and stuff your crepes with any ingredients at all that you can find around your house.


Sweet and savory crepes made easy, and semi-homemade, made using ingredients most people find in their refrigerator and pantry already.  It’s great because you can whip up a batch of crepes in 10 minutes.  The batter takes no time to make, in fact, melting the butter probably takes longer than anything.  Once you pour the batter in the skillet, your crepe is done in 1-2 minutes, and then you stuff it and roll it and serve it immediately.  You can have a meal, or dessert, on your plate in no time at all.  And, since it’s so easy to make your own, everyone’s happy because the crepe is stuffed with whatever you decided to put into it.

3 Comments leave one →
  1. September 12, 2014 8:23 am

    They look really good! I;ve never eaten crepes, although I have always wanted to try them. Whenever they’re on the menu, I either am not crazy about the fillings or something else looks better. Making them at home would mean you get exactly what you want!

    • September 12, 2014 8:33 am

      Exactly! I’m more the sweet tooth and your brother is more the savory tooth. We each get to pick the fillings we want and we’re both happy!


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