Breakfast And Dessert Crepes

Double Decker Chocolate Banana Dessert Crepe

Chocolate-Strawberry-Yogurt Crepe

Basic Crepe Recipe

1 cup all purpose flour or whole wheat flour
3 tsp sugar (optional)
1/4 tsp salt
1 1/2 cup (to 1 3/4 cup) water
1 egg
vegetable oil or cooking spray

Mix all the ingredients into a medium sized mixing bowl. The batter should be much thinner than for pancakes. For really smooth crepes, process the batter in a food processor or with a hand-held wand. (In the interest of having less clean up to do, I usually just skip this step, mashing out the lumps with the side of my spoon against the bowl.)

Preheat a pan on medium heat with a very small amount of vegetable oil. The oil should just barely mist the bottom of the pan. When the pan is warm, pick it up off the stove and hold it while you pour a small amount of batter (about 1/4 cup..although I don't measure it) into it. As you are pouring the batter, tilt the pan slowly in all directions so that the batter spreads in a very thin layer across the bottom.When the edges start peeling away from the pan, or when they become lightly golden (whichever comes first), gently loosen the crepe with a spatula and then flip the crepe over in the pan. The second side should cook much more quickly, so don't get distracted and let it cook too long. In my opinion, the best, most delicate and delicious crepes are cooked until they have only just a hint of color.

A Few Crepe Making And Storing Tips
Also see: Illustrated Crepe Making Tips and Hints

Cinnamon Apple Crepes

Crepe Batter
1 cup regular flour or whole wheat flour
1/4 tsp salt
1 1/2 cups water
1 egg
1 TBSP Apple Juice Concentrate
1/4 tsp ground cinnamon (optional)
vegetable oil or cooking spray

Filling
Apples (1 apple for every two crepes)
About 3 tsps of water for cooking apples
Honey

Optional Items For Filling:
Raisins
Pecans or walnuts
Powdered Sugar
Cinnamon

Peel and slice the apples (about 1/4 inch wide). Cook in a very small amount of water (or try cooking in apple juice) in a small pot on the stove for about 3 minutes, or until tender.

While the apples are cooking, mix all the crepe batter ingredients (except the oil) into a medium sized mixing bowl. The batter should be much thinner than for pancakes. Add additional water or frozen apple juice concentrate, a tsp or so at a time, until the batter is thin.

Preheat a pan on medium heat with a very small amount of vegetable oil. The oil should just barely mist the bottom of the pan. When the pan is warm, pick it up off the stove and hold it while you pour a small amount of batter (about 1/4 cup..although I don't measure it) into the pan. As you are pouring the batter, tilt the pan slowly in all directions so that the batter spreads in a very thin layer across the bottom. When the edges start peeling away from the pan, or when the edges become lightly golden (whichever comes first), gently loosen the crepe with a spatula and flip the crepe over in the pan. The second side should cook much more quickly. In my opinion, the best, most delicate and delicious crepes are cooked until they have only just a hint of color.

Remove the crepe from the pan and place on a plate. Add several slices of cooked apples in a line across the center of the crepe. Drizzle with honey. Add any of the following items that you'd like: a sprinkle of cinnamon, nuts, or raisins. Roll the crepe up, and top with additional filling items, including a sprinkling of powdered sugar on the top, if you'd like.

A Few Crepe Making And Storing Tips
Also see: Illustrated Crepe Making Tips and Hints

Cinnamon Apple Crepe With Raisins, Pecans, And Powdered Sugar

Chocolate Banana Dessert Crepes

1 batch of uncooked crepes (Basic Crepe Recipe)
2 bananas
dark chocolate chips

(Note: Research says that dark chocolate is healthier for us than milk chocolate. See the next section on this page for more information about the health benefits of dark chocolate. You can also purchase dark chocolate chips from this site, if you'd like.)

To make Chocolate Banana Dessert Crepes, prepare a batch of the basic dessert crepe recipe. After the crepe has fully cooked on one side, flip it over and slice 5 or so pieces of bananas onto the crepe into the pan. Lay chocolate chips on top of and around the banana slices. Roll the crepe while it's in the pan (or fold it in half if you prefer), holding it closed with the spatula if necessary. After a couple of minutes, remove the crepe from the pan. The chocolate chips should be at least partly melted...and oh so yummy! Serve and eat!

Note: You can either stack the plain, unrolled crepes as you make them, separating each with a piece of parchment paper or wax paper, or completely prepare (fill) each crepe before moving on to the next. If you prefer to precook all the crepes before filling them with the chocolate and banana slices, when you are ready to fill them, simply return one crepe at a time to the preheated pan, top with banana slices and chocolate, roll or fold, and wait a minute or two.

To create a Double Decker Chocolate Banana Crepe like the one shown to the right, make a Chocolate Banana Crepe following the instructions above, folding it in half, rather than rolling it. Cut the folded crepe in half and place one triangle on top of the other. That's it!

A Few Crepe Making And Storing Tips
Also see: Illustrated Crepe Making Tips and Hints

Chocolate Crepes

1 cup all purpose flour or whole wheat flour
3 tsps cocoa
2 tsp sugar
1/4 tsp salt
1 1/2 cups water or milk
1 egg

Mix all the ingredients together. The batter should be much thinner than for pancakes. For really smooth crepes, process the batter in a food processor or with a hand-held wand. (In the interest of having less clean up to do, I usually just skip this step, mashing out the lumps with the side of my spoon against the bowl instead.)

Preheat a pan on medium heat with a very small amount of vegetable oil. The oil should just barely mist the bottom of the pan. When the pan is warm, pick it up off the stove and hold it while you pour a small amount of batter (about 1/4 cup..although I don't measure it) into it. As you are pouring the batter, tilt the pan slowly in all directions so that the batter spreads in a very thin layer across the bottom.When the edges start peeling away from the pan, gently loosen the crepe with a spatula and then flip the crepe over in the pan. The second side should cook much more quickly, so don't get distracted and let it cook too long.

Suggested fillings:

Nutella Hazelnut Spread with strawberries or bananas
Dark chocolate chips and bananas (partially melting the chips on top of the crepe in the pan)
Dark chocolate chips and strawberries (partially melting the chips on the crepe)
Yogurt and strawberries
Cream cheese and strawberries
Peanut butter and bananas
Chopped nuts (almonds, pecans, walnuts, peanuts, or other nuts)
All-fruit strawberry jelly, topped with fresh sliced strawberries or bananas
Ice Cream

Suggested toppings:

Chocolate syrup
Sliced strawberries or bananas
Powdered sugar
Carmel sauce
Whipped topping
Strawberry syrup
Ice Cream

A Few Crepe Making And Storing Tips
Also see: Illustrated Crepe Making Tips and Hints

Fresh Fruit Crepes

1 batch of crepes (Basic Crepe Recipe)
Fresh Fruit of your choice

Place sliced strawberries, banana slices, and blueberries (or other fruits of your choice) in little bowls on the table. Each person places his choice(s) of fresh fruit onto his crepe and rolls it up, eating it immediately. You can use just one type of fruit per crepe, or add any combination you'd like. My family loves adding all three - strawberries, blueberries, and bananas - to the same crepe!

Variation:
For variety, try filling and folding your crepes while they're still in the pan (after the crepe has been flipped over and partially cooked on the second side). The fruit gets a little warmer that way.

Crepes filled with jam or jelly make great breakfast, snack, or dessert crepes! Use the basic crepe recipe. Spread your choice of jam or jelly over the entire top of the unrolled crepe. Then roll it up and enjoy!

For my own self, I prefer grape jelly if the crepe is still warm, but strawberry or peach jelly if the crepe has cooled off some.




Also, contrary to what you might think, I find that a thin layer of jelly on a crepe tastes better than a thicker layer!

Egg - Bell Pepper Crepes

Filling
Cooked Scrambled eggs (1 or 2 eggs per crepe)
Bell pepper (or other veggie of your choice)

Whole Wheat Crepes or Dinner Crepes
1 cup whole wheat flour or white flour
1/4 tsp salt
1 1/2 cup (to 1 3/4 cup) water
1 egg
vegetable oil or cooking spray

Mix all the crepe batter ingredients into a medium sized mixing bowl. The batter should be much thinner than for pancakes. For really smooth crepes, process the batter in a food processor or with a hand-held wand. (In the interest of having less clean up to do, I usually just skip this step, mashing out the lumps with the side of my spoon against the bowl.)

Preheat a pan on medium heat with a very small amount of vegetable oil. The oil should just barely mist the bottom of the pan. When the pan is warm, pick it up off the stove and hold it while you pour a small amount of batter (about 1/4 cup..although I don't measure it) into it. As you are pouring the batter, tilt the pan slowly in all directions so that the batter spreads in a very thin layer across the bottom.When the edges start peeling away from the pan, or when the edges become lightly golden (whichever comes first), gently loosen the crepe with a spatula and flip the crepe over in the pan.

Place the bell pepper (or other veggie) onto one half of the crepe. Lay the scrambled eggs on top of that. Continue cooking the bottom of the crepe. After about a minute, fold the empty side of the crepe over the bell pepper and eggs, so that it resembles a taco with filling inside. You can serve it immediately, or cook it another minute. (If the scrambled eggs are leftover and have been in the refrigerator, cook the crepe with the eggs inside until the eggs are as warm as you'd like.)

A Few Crepe Making And Storing Tips
Also see: Illustrated Crepe Making Tips and Hints

Lemon Crepes

1 batch of crepes (Basic Crepe Recipe)
honey
lemon

In the youtube video above, one of the suggestions is to fill the crepe with a dusting of sugar and then a few squeezes of bottled lemon juice. I adapted that recipe to using honey and fresh squeezed lemons, and loved it! Just drizzle honey over the inside of the crepe, squeeze the juice of 1/4 of a lemon on top of the honey, roll it up and enjoy! It's really good!!

(Clipart in this section is from Free Clipart Pictures.)

This is a Whole Wheat Chocolate Crepe (a crepe made using whole wheat flour and cocoa) filled with dark chocolate chips (see note below) and fresh strawberry slices. It was topped with vanilla yogurt, chocolate syrup, and more strawberry slices! Yummmm!

Note: To easily melt the dark chocolate chips without a lot of mess, simply place them directly onto the crepe as soon as you flip the crepe, to allow them to melt while the second side of the crepe is cooking!

Chocolate - Peanut Butter Crepes

1 batch of crepes (Basic Crepe Recipe)
Peanut Butter
Dark Chocolate Chips
Honey or powdered sugar
banana slices (optional)


Begin preparing crepes as normal (adding the optional sugar to the batter for this recipe), but as soon as you flip a crepe over to cook the second side, spread the top side with peanut butter and then place dark chocolate chips on the peanut butter, gently pushing them down into the peanut butter a little. When the chocolate chips have mostly melted, spread the chocolate around gently with the back of a spoon. (Spreading the chocolate is optional, as it will get somewhat spread when you roll or fold the crepe anyway.) If you'd like to add honey, powdered sugar, and/or banana slices to the filling, do so now. Then roll up or fold your crepe. Drizzle with additional honey, and/or powdered sugar, and enjoy!

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