French Crepes

My husband and I absolutely love breakfast food, especially crepes. Parisian baking is just so beautiful, it looks difficult to make. I decided to take a chance and make my own crepes (after having a difficult time finding places that serve them year-round) a few months back, and was delightfully surprised at how simple they were!

We found ourselves with a relatively quiet weekend, so I decided it was time to use my newfound crepe making skills. I saved so many delicious recipes and couldn’t just pick one, so I made my top four choices! We had two each day; lemon sugar with whipped cream cheese and blueberry with honey whipped cream on Saturday, then savory sausage, tomato and cheese with a cream sauce and strawberry-banana Nutella on Sunday. Both days, I served them with fresh berries and kiwis on the side, as well as my all-time favorite black forest bacon and Trader Joe’s mango peach juice. This was definitely a good start to the day; it was nice to relax and enjoy each others company over our favorite meal.

 

Lemon Sugar Crepes with Whipped Cream Cheese

  • Servings: 3-4
  • Time: 45mins
  • Difficulty: easy
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Ingredients

Crepes
2 large eggs
1 cup milk
1 cup flour
3 tablespoons butter, melted
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup water

Lemon Sugar
1 cup granulated sugar
zest of 2 lemons

Whipped Cream Cheese
8 ounces Philadelphia Cream Cheese
1 cup heavy whipping cream
2 tablespoons honey
1 teaspoon vanilla extract

To make the crepes

  1. Combine all the ingredients in a blender or food processor and pulse for 30 seconds to 1 minute or until well combined.
  2. Place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Meanwhile, prepare the whipped cream cheese

  1. Add the cream cheese and heavy cream to a mixing bowl.
  2. Using and electric mixer, beat on high speed until soft peaks form, about 5 minutes.
    Beat in the honey and vanilla until just combined.
  3. Cover and place in the fridge until ready to serve.

To make the lemon sugar

  1. Add the ¾ cup sugar and the lemon zest to a high-powered blender or food process and pulse for about 30 seconds or until the sugar is very fine.
  2. Stir in the remaining sugar.

Crepes

  1. Heat a 12-inch non-stick pan. Add butter or cooking spray (I like to use cooking spray) to coat.
  2. Pour 1/3 cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip.
  3. Cook for another 10 seconds and remove to a cutting board. Lay them out flat so they can cool.
  4. Continue until all batter is gone. Makes about 10 crepes.

To assemble, spread the whipped cream cheese inside a warm crepe. Dust with the lemon sugar and drizzle with honey if desired. Serve with berries.

Blueberry Crepes with Honey Whipped Cream

  • Servings: 3-4
  • Time: 45mins
  • Difficulty: easy
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Ingredients

1-1/2 cups all-purpose flour
pinch of salt
2 cups milk
1 tablespoon fresh lemon juice
1 tablespoon pure vanilla extract
2 eggs
cooking spray
1 pint blueberries
½ cup sugar
½ tablespoon lemon zest
1 tablespoon lemon juice
1 cup cold heavy whipping cream
4 tablespoons honey

Instructions

  1. In a medium bowl, whisk together flour and salt; set aside.
  2. In a separate large mixing bowl, whisk together milk, lemon juice, vanilla, and eggs.
  3. Gradually add milk mixture to flour mixture, whisking until smooth.
  4. Let stand 15 minutes.

In the meantime, prepare the blueberry sauce

  1. Combine blueberries, sugar, lemon zest and lemon juice in a nonstick frying pan.
  2. Cook over medium-low heat for 10 minutes, or until juices are bubbly and fruit is tender.
  3. Remove from heat and set aside.

Prepare the Honey Whipped Cream

  1. Pour the heavy cream into a large mixing bowl and beat on medium speed until it begins to thicken.
  2. Add honey and continue to beat until soft peaks form. Taste it and add more honey if you like it sweeter.
  3. Cover and refrigerate until ready to use.

Make the Crepes

  1. Lightly grease a large nonstick frying pan, or a crepe pan, with cooking spray and set over medium heat.
  2. Add ⅓-cup batter and swirl to completely cover bottom of pan.
  3. Cook until edges of crepe curl-up and underside of crepe is golden brown; about 2 to 3 minutes.
  4. Flip the crepe and continue to cook for 1 more minute, or until lightly browned.
  5. Remove crepe from skillet and repeat with remaining batter.
  6. Coat pan with cooking spray in between each crepe.
  7. Spread the Honey Whipped Cream inside each crepe.
  8. Roll or fold the crepe and top with the blueberry sauce.
  9. You can reheat the blueberry sauce by adding ½ teaspoon water while you warm it over medium-low heat.

Savory Breakfast Crepes

  • Servings: 3-4
  • Time: 45mins
  • Difficulty: easy
  • Print

Ingredients

Crepes
2 large eggs
1 cup milk
1 cup flour
3 tablespoons butter, melted
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup water

Sauce
6 T. Butter
3 T. + 1 t. Flour
2 2/3 Cup Milk
1/4 t. Nutmeg
1 1/2 Cup Parmesan Cheese

Instructions

  1. Mix all crepe ingredients together in a blender about 30 seconds to a minute and chill in fridge for 30 minutes.
  2. Meanwhile, prepare any toppings you want inside the crepes. I like to use ground sausage, tomatoes and cheese but you can use pretty much any meat or vegetables you want!
  3. For the sauce, melt butter over medium heat. Add the flour and stir for about 3 minutes. Gradually whisk the milk and cheese in and simmer until thickened (about 5 minutes).
  4. Add salt and pepper to taste, then turn down to low and stir every once and a while while you cook your crepes.
  5. For the crepes, pour slightly less than 1/3 cup batter into a 12-inch pan that you’ve sprayed with cooking spray. Cook for about 30 seconds or until edges begin to separate from the pan.
  6. Carefully (using a fork) lift up one side and flip. I like to use my fingers so the crepe doesn’t tear. Cook on the other side for about 10 seconds. Repeat with the remaining batter.
  7. Assemble crepes with ingredients, roll or fold up and top with sauce and any additional toppings you want. Makes about 10 crepes.

Strawberry-Banana Nutella Crepes

  • Servings: 3-4
  • Time: 45mins
  • Difficulty: easy
  • Print

Ingredients

Crepes
2 large eggs
1 cup milk
1 cup flour
3 tablespoons butter, melted
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup water

Filling
Nutella
Thinly sliced strawberries
Thinly sliced bananas

Instructions

  1. Mix all crepe ingredients together in a blender about 30 seconds to a minute and chill in fridge for 30 minutes.
  2. Pour slightly less than 1/3 cup batter into a 12-inch pan that you’ve sprayed with cooking spray. Cook for about 30 seconds or until edges begin to separate from the pan.
  3. Carefully (using a fork) lift up one side and flip. I like to use my fingers so the crepe doesn’t tear. Cook on the other side for about 10 seconds. Repeat with the remaining batter.
  4. Spread a thin layer of Nutella over the crepe and lay down banana and strawberry slices. Folding them is easier if you lay fruit on only one side of the crepe.
  5. Makes about 10 crepes.

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