Savory Lunch And Dinner Crepe Recipes

Basic Dinner Crepe Recipe
Cheesy Potatoes And Other Veggies Dinner Crepes Recipe
Crepes Mexicani
Quesadilla-Style Crepe
Broccoli Cheese Crepes
Baked Potato Crepes
More Dinner Crepe Filling Recipes
Breakfast and Dessert Crepes

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The photo in this section is of an Egg and Bell Pepper Crepe. It can be found on my Breakfast and Dessert Crepes page, but would work for a lunch or dinner crepe as well!

Basic Dinner Crepe Recipe

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

Optional - Try adding fresh or dried herbs to the batter.

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 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.

A Few Crepe Making And Storing Tips

Cheesy Potatoes And Other Veggies Dinner Crepes

2 large baking potatoes
1 large yellow onion, chopped
1/2 bell pepper
1 zucchini
2 cups of fresh broccoli
6 or 7 mushrooms
vegetable oil for sauteing
1 cup of cheddar cheese, or to taste (optional)
salt and pepper to taste
1 batch of the Basic Crepes Recipe

Peel and chop potatoes. Steam them for about 10 to 15 minutes, or until just tender, but not soft. While the potatoes are cooking, saute the onion and bell pepper in oil in a large skillet until soft. Add the potatoes to the onions and bell pepper. Add salt and pepper to taste. Continue to cook over medium heat, stirring often, until the potatoes are soft. Steam the mushrooms, zucchini, and broccoli about five minutes. Add the mushrooms, zucchini and broccoli to the skillet.

Prepare the Basic Dinner Crepes. Each person places a crepe on his plate, fills it with a row of veggies (see picture above), adds cheese, and rolls it up. Additional cheese can be added on top of the rolled crepe, if you'd like!

Aren't crepes supposed to be French? Perhaps so, but they make nice wraps for Mexican foods too! I love the delicate taste of a crepe in place of a tortilla! It makes the dish seem much lighter to me! Homemade crepes are healthier than store-bought tortillas too! And it takes only minutes to make them - seriously!

The crepes pictured here contain scrambled eggs, bell pepper, onions, black beans, cheddar cheese, and salsa. I would have added avocado slices too, if I'd had some on hand. You can use whatever ingredients you prefer on your burritos. I've listed a few suggestions below.

Crepes Mexicani

1 batch of the basic crepe recipe

Choose as many of the following as you'd like for the filling and topping:

scrambled eggs
sauteed or raw bell pepper
sauteed or raw onion
black beans, pinto beans, kidney beans, or refried beans
salsa
cheddar or monterey jack cheese
melted cheese sauce
cut corn
fresh avocado slices
guacamole
chili peppers
cilantro
lettuce
sour cream
And anything else you enjoy on burritos!

Make the crepes, add the filling, roll 'em up, add any toppings you'd like, and they're ready to eat!

(Clip art in this section is compliments of Lee Hanson Graphics.)

Quesadilla Crepes are similar to Mexicani Crepes, except that I add the filling ingredients to the crepe while it is finishing cooking. This allows the cheese inside the crepe to get melted, and the cheese on the outside of the crepe to at least get started melting! The taste is very much like a quesadilla, only lighter.

In the quesadilla crepe shown above, I used whole wheat crepes, bell pepper, red onion, corn, cheddar cheese, black beans, and fresh avocado. My quesadilla crepe is still in the pan cooking in the photo above, but after placing it on a plate, I added salsa to the top.

Feel free to use whatever quesadilla ingredients you prefer in yours!

Quesadilla Crepe Recipe

1 batch of the basic crepes recipe batter (not yet cooked into crepes).

cheddar cheese or monterey jack cheese, grated

other filling ingredients of your choice
(See photo and text above, as well as Crepes Mexicani, for possible ideas.)

Salsa, guacamole, sour cream, or other topping of your choice (optional)

Have all of your filling ingredients grated or chopped, and ready to add. Pour a small amount of crepe batter onto the pan, tilting the pan so that the batter covers the bottom of the pan in a thin layer. When the edges of crepe starts to pull away from the pan, flip the crepe over and immediately add the grated cheese to one half of the top of the crepe. Put the other filling ingredients on top of the cheese, then fold the crepe over, so that the empty half of the crepe covers the filling, creating what somewhat resembles a taco. If you are adding cheese to the top of the crepe, do so now. The cheese inside the crepe will melt quickly, but the cheese on the top will take a little longer. You can speed the process up by adding a lid to your pan, and by using very finely grated cheese. Of course, it tastes great whether the cheese on top melts very much or not!!

Broccoli Cheese Crepes

Broccoli (five to seven bite sized pieces per crepe)
Cheddar cheese (I use reduced fat cheese.)

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

Wash and cut broccoli into bite sized pieces. Steam in a steamer basket on the stove until tender (about 3 minutes). While the broccoli is steaming, grate the amount of cheddar cheese you'd like to use for the filling and the topping of the crepe. (Or you can cut thin slices of cheese for the filling and grate only the amount you want for the topping.) I don't measure my cheese, but usually use about 5 thin slices of cheese for the filling and about 1/8 of a cup of grated cheese for the topping.

Preheat a pan with low, slanted slides on medium heat, using a very small amount of vegetable oil on the bottom of the pan. If you get too much oil, wipe some of it out, or your first crepe won't turn out well. The oil should only barely cover the bottom of the pan. Mix the flour, salt, water, and egg into a small bowl, mashing out any lumps you see. Pour a small amount of crepe batter onto the preheated pan, turning the pan while you pour to spread the batter in thin layer all over the bottom of the pan. When the edges of the crepe start to pull away from the pan, carefully flip the crepe over.

Immediately after you flip the crepe, add the thin cheese slices (or some of the grated cheese, if you've grated it all) to one half of the crepe. Put the steamed broccoli on top of the cheese. Wait thirty seconds to one minute, and fold the empty half of the crepe over the broccoli and cheese side of the crepe. Immediately add the grated cheese to the top of the folded crepe and cover with a lid. When the cheese is melted to your liking, remove the crepe from the pan and enjoy!

Baked Potato Crepes

Filling:
baked potato (leftover baked potato from the fridge is fine)
salt, pepper, herbs, or other seasonings to taste


Your choice of as many of the following as you'd like:
cheddar, mozzarella or other cheese, grated
sour cream
green peas, cooked
bell pepper, chopped
red onion, chopped
any other things you enjoy as toppings on baked potatoes

Crepe batter
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 for the pan


Directions
Mix all the crepe batter ingredients into a medium sized mixing bowl. The batter should be much thinner than for pancakes.

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. This is the time to add your filling ingredients!

If you are using cheese, place that directly on one half of the side of the crepe that is facing up, as the other side of the crepe is starting to cook. Next lay pieces of baked potato on top of that. Add salt, pepper, or other seasonings, followed by any other filling ingredients you'd like to add. Fold the crepe in half and top with grated cheese, if desired. Cover the crepe with a lid to hasten the melting of the cheese on top. (Or you can add the grated cheese on the top after placing the crepe on the plate, although it won't melt much that way.) When the cheese inside the crepe is mostly melted, the crepe is ready to eat!

Some recipes for Vegan Crepe batter can be found on my Crepes Central page.

Artichoke Souffles in Herbed Angel Crepes - Vegetarian. (Fooddownunder.com)

Asparagus Crepes with Mushroom Dill-Sauce - Vegan. (Fooddownunder.com)

Basic Buckwheat Crepes - Vegetarian. (BNET)

Black Bean and Chili Corn Crepes - Vegetarian. (Fooddownunder.com)

Broccoli or Asparagus Crepes Au Gratin - Vegetarian. (Cooks.com)

California Asparagus and Mushroom Filled Crepes - Vegetarian. (epicurean.com)

Dinner Crepes With Mushroom And Walnut Fillin - Vegan. (Bigoven.com)

Grilled Veggies Crepe - Vegan. (Vegan Eats And Treats)

Herbed Crepes With Ricotta, Green Bell Pepper, and Spring Tomato Sauce - Vegetarian. (Epicurious.com)

Hot Vegetable Torte - Vegetarian. (Cooks.com)

Leek and Apple Crepes - Vegetarian. (BNET)

Mushroom Crepe - Vegetarian. (Foodnetwork.com)

Savory Crepes With Peanut Veggie Filling - Vegan. (BookOfYum.com)

Spinach And Cheese Crepes - Vegetarian. (Bigoven)

Spinach and Mushroom Crepes - Vegetarian. (BNET)

Spinach And Vegan Cheese Crepes With Mushroom Sauce - Vegan. (Veggieboards - Scroll down to see the recipe.)

Spinach Filled Crepes - Vegetarian. (Cooks.com)

Stuffed Dinner Crepes (Cooks.com)

Vegetable Cornmeal Crepes - Vegetarian. (foodreference.com)

Vegetable Crepe Medley - Vegetarian. (Cooks.com)

The Veggie Table - Vegetarian. This site has a list of vegetables and other things you might want to consider putting into, or onto, a crepe. Ideas are provided for both dinner crepes as well as dessert or breakfast crepes. Recipes are given for several of the items, such as hummus, Béchamel sauce, etc.

Wild Rice And Corn Crepes - Vegetarian. (Cooks.com)

Zucchini Crepes- Vegetarian. (Cooks.com)

Zucchini Crepes - Vegetarian. (Taste Of Home.com)

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