Sorry the title is so cheesy. I mean, not really, but you know. Crepes are just so fun and easy to make and tasty! I never really thought to make them at home, but my friend Noelle wanted to cook and suggested we make dessert crepes.
We made a batch of 5 crepes and decided to stuff them with whipped cream and fruit. Twas divine… the perfect light n’ healthy dessert.
The next day, I had one lonely little crepe left over. So I decided to make a savory crepe with chicken, parmesan, cheddar, garlic, shallots, and mushrooms! Served up with green bean fries and my special fry sauce.
Recipe: Makes 5 crepes
1/3 cup whole wheat pastry flour
2 tbsp water
1 tbsp milk
1/2 tbsp melted butter
Mix it all together and stick in the freezer for a few minutes until chilled. Pour a blob onto a hot non-stick pan and swirl around until a thin layer covers the bottom. Cook for about a minute until the edges are lightly browned and use a spatula to flip. Cook for about 30 more seconds and remove. Repeat until the batter is gone!
For a dessert crepe: Stuff with whipped cream, bananas, strawberries, coconut, peanut butter, black berries, nutella, pumpkin butter, nuts, whateva!
For my savory crepe: Fill with sauteed shallots, garlic, mushrooms, and chicken and top with cheese. Microwave for 20 seconds, or until cheese is melted.
The green bean fries were inspired by How Sweet Eats but the fry sauce was inspired by In-n-Out. Who doesn’t love that crack sauce??
Crack Fry Sauce
1 tsp real mayo
1 tbsp organic ketchup
pinch of salt, cayenne, and chili pepper