Sweet and Savory Crepes
Courtesy of Bonjour Catering
Sweet Crepe Batter (Double Batch) – makes 6-7 large crepes
- 2 cups of flour
- 2 cups of milk
- 1/4 cup sugar
- 2 tsps of good vanilla
- 4 eggs
- 1/2 stick of melted butter
In a blender beat the four eggs until smooth. Add all of the additional ingredients and mix well, scraping down any flour on the inside of the blender. Add the melted butter and mix until batter is smooth. Batter can be stored in the refrigerator and will last several days if kept cold.
**If making savory crepes omit the vanilla and sugar and add a teaspoon of salt.
Crepes can be made in a medium sized skillet if no crepe maker is available. We use a non-stick skillet. Swirl a scant 1/2 cup of batter in the bottom of the pan to completely coat the pan. When the edges start to pull away from the pan, flip with a plastic utensil and cook the other side. Fill as desired.
- 1 savory crepe
- Chopped fresh tomatos
- High quality or homemade pesto
- Grated mozzarella cheese
Melt the cheese on one half of the crepe while still on griddle. Add tomatoes and pesto and fold as desired. Serve immediately
Bonjour S’more Crepe
- 1 sweet crepe
- Mini marshmallows
- High quality milk chocolate sauce
- Crushed graham cracker crumbs
Melt the marshmallows on one half of the crepe while still on griddle. Add graham cracker crumbs and chocolate sauce. Fold as desired and garnish with powdered sugar and a chocolate drizzle. Serve immediately.