Dinner: French Influence

Stuffed Crepes


I love crepes for dinner. Make double. Serve half with savory items such as mustard, shredded rotisserie chicken and your favorite veggies. Serve the other half with nutella, cream, your favorite fruits, or all of the above!

This is a recipe from Alton Brown.

For Savory Crepes:

Makes 18 crepes

In a blender pitcher, add:
2 large eggs
3/4 c. milk
1/2 c. water
1 c. flour
3 Tlb. melted butter
1/4. tsp. salt (optional)
1/4 c. chopped herbs, spinach, or sun-dried tomatoes (optional)

For Sweet Crepes:

In a blender pitcher, add:
2 large eggs
3/4 c. milk
1/2 c. water
1 c. flour
3 Tlb. melted butter
2 1/2 Tlb. sugar
1 tsp. vanilla extract
2 Tlb. favorite liqueur (optional)

Combine and pulse for 10 seconds or until combined. Place batter in fridge for at least 1 hour to let the bubbles settle. Batter will keep up to 48 hours.

Heat a small nonstick pan or a crepe pan. Spray with non stick pan. For a small pan, pour about 1/4 c. batter in pan and immediately swirl to coat. If crepe is too thick or too thin adjust amount for the next crepe. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a cutting board. Lay flat to cool.

Continue with remaining batter. You can cool and stack and wrap and refrigerate for several days or freeze for up to two months. If using from frozen thaw on a rack and gently pull them apart.

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