Basic Crepes

This is a simple recipe for basic crepes that can be filled with savory or sweet fillings.  It comes from the April/May issue of Taste of Home.

Basic Crepes

1 1/2 cups 2% milk
4 eggs
1 cup flour
1 1/2 tsp sugar
1/8 tsp salt
butter for cooking (I don't use butter -- my crepe pan is super nonstick)

Whisk milk and eggs in small bowl.  Combine flour, sugar and salt; add to milk and eggs and mix well.  Refrigerate ONE HOUR.

Melt 1 tsp butter in an 8 inch nonstick skillet over medium heat.  Pour 2 Tbsp batter into center of skillet.  Lift and tilt pan to coat bottom evenly.  Cook until top appears dry (about 15-20 seconds).  Turn and cook 15-20 seconds longer.  Remove to a plate lined with wax paper.

Repeat with remaining batter, adding butter as needed.  Stack waxed paper in between each crepe.

Chicken and Mushroom Crepes with a Sherry Cream Sauce

I got a crepe pan for Christmas and expected to spend hours perfecting my technique.  As it turns out, making crepes really isn't that hard!  Make enough batter to throw a few away that don't come out pretty enough, and you're good to go.

The filling in this recipe is simply divine.  It is sophisticated and delicious!

I got the recipe from the April/May 2011 issue of Taste of Home.  (I renamed it though -- "Hubby's Favorite Crepes" is just a ridiculous name)

Chicken and Mushroom Crepes with a Sherry Cream Sauce

1/2 pound sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup butter
1/4 cup flour
2 cups milk
2 tsp chicken bouillon granules
1/2 tsp Italian seasoning
1/4 tsp pepper
1/2 cup sour cream
3 Tbsp sherry
2 cups cooked chicken
minced fresh parsley
15 hot crepes (click here for Basic Crepes recipe)

Cook mushrooms and onions in melted butter.  Stir in flour.  Add milk, bouillon, Italian seasoning, and pepper.  Bring to a boil.  Stir in sour cream and sherry.  Set aside 1 cup of the sauce.

Add chicken and parsley to the remaining sauce.  Spoon filling into hot crepes.  Roll or fold and drizzle with sauce.  Top with parsley sprigs.

Serves 5

Fruit Cream Cheese Crepes

I got a crepe pan for Christmas.  So much fun!!

I found a wonderful resource for crepe recipes called World of Crepes.  You can also sign up for their newsletter "The Crepe Vine" to get exclusive crepe recipes in your inbox.

The following recipe called for cherry pie filling, but I used fresh blueberries instead.  It seems like any fruit filling would be delicious!  The basic cream cheese filling would also be good by itself, and maybe topped with fruit or syrup.

Dessert Crepe Batter

1 1/2 cups flour
4 Tbsp melted butter
1 3/4 cups skim milk (I used 1%)
3 eggs

1 Tbsp sugar

3 Tbsp orange liquor (I used Triple Sec, you could probably skip this or use OJ instead)

pinch of salt

Combine all ingredients except melted butter in blender and mix until blended. OR mix by hand -- combine the milk and eggs and pour slowly into dry ingredients.  (I mixed it by hand -- I hate using a blender)  Add melted butter last.  Refrigerate batter for at least 30 minutes.

To make the crepes, visit How to Make Crepes in 6 Easy Steps.

This recipe says it makes 24 6-inch crepes, but I got a lot less than that!  If you're new at making crepes, the extra batter comes in handy because you WILL screw some up!!

Cherry Cream Cheese Filling

1 21oz can cherry pie filling (I used about 1 1/2 cups of fresh blueberries)
2 8oz blocks softened cream cheese
1/2 cup sugar
2 Tbsp sour cream
2 tsp vanilla

Mix all ingredients except fruit with mixer or by hand until combined.  Fill each crepe with cream cheese mixture and top with fruit.  Roll up and transfer to serving plate.  Garnish with whipped cream.  You can serve them immediately or chilled.