Crepes are always a lot of fun and are great for special occasions. We often make crepes for date night, and we always make them on Christmas for a brunch with family. Haha, usually when we make them for date night, we end up standing the whole time while we eat because we stand by the stove and eat them as they come off the pan. They do tend to cool down very quickly, so we try to add Nutella quickly so it’ll melt a little. If you’re going to make a lot for a big event, make sure to start a long time before the event (like an hour) because they do take time.
For date night, we usually stick to ham, cheese, and broccoli crepes for the savory. Then for the sweet ones, we usually fill them with Nutella, peanut butter, and bananas. And sometimes also strawberries. And of course whipped cream.
But for Christmas, we go all out and make a crepe bar with all sorts of toppings. For example, we might have the standard ham and cheese, cooked broccoli, bananas, strawberries, Nutella, peanut butter, other berries, rotisserie chicken pieces, peppers, scrambled eggs, salsa, sausage, bacon, green onions, nuts for sweet crepes, whipped cream, powdered sugar, jam, and even pizza toppings like pasta sauce, mozzarella, and pepperoni. You can also have some sides with it, like rosemary potatoes (which works well if we have leftover baked potatoes from Christmas Eve dinner the night before) or wild rice. I’ve even made the sauce from our cordon bleu recipe, which tastes great with rotisserie chicken crepes, but I think most people weren’t sure what the sauce would taste like and so avoided it. Since the crepes cool so quickly, you may want to have an electric skillet out to heat up the crepes or let people microwave them to melt the cheese.
If you’re making it gluten free, of course replace the regular flour with cup for cup gluten free flour and add a tablespoon or two extra to make it the right consistency. We’ve done it a few times without adding the extra flour, and it’s been so thin that they ripped like crazy. But it works well when you add a little extra. Of course if you’re having an event with both regular and gluten free crepes, just be careful if you’re trying to avoid cross contamination to make your gluten free crepes first and take your toppings before everyone else. And make sure to use fresh or dedicated peanut butter, Nutella, jam, etc. so you don’t end up with people’s crumbs from previous uses. I’ve also made it dairy free with almond milk.
Make it a meal with:
- Sausage
- Scrambled Eggs
- Rosemary Potatoes
- Juice
Crepes
Fun for dates and special occasions, but they get cold quickly.
Ingredients
- 1 ½ c. Milk (or almond milk for dairy free)
- 2 Eggs
- 1 c. Flour (or gluten free flour with xanthan gum, plus a few tablespoons extra)
- ¼ tsp. Salt
- 1 Tbsp. Oil
Topping suggestions
- Ham Slices
- Cheese Slices or Shredded Cheese
- Cooked Broccoli
- Rotisserie Chicken
- Nutella
- Peanut Butter
- Sliced Bananas
- Sliced Strawberries
- Whipped Cream
Directions
Place liquid ingredients in the bottom of a blender, then add rest of ingredients and blend until very smooth. About 3 Tbsp. of batter per crepe makes 10-12 crepes. Heat a pan over medium-high heat and butter the bottom of the pan. Then add the batter and swirl around to cover the bottom of the pan. When the edges are starting to peel away from the edge, use a spatula to flip. For ham, cheese, and broccoli crepes, now is the time to add about 2 cheese slices to the pan, then 4 slices of ham on top. Then add a few broccoli florets and roll up the crepe. For sweet crepes, take the crepe out of the pan after flipping, and while it’s hot, spread Nutella and peanut butter down the middle of the crepe, then add banana and strawberries, then roll up.
Mitchell Meals 