Sweet and Savory Crepes

When you’re hungry and need a recipe to make, your first thought might not always be crepes. However, they should since crepes are fairly easy to make, especially if you’ve mastered your pancake-flipping skills. They’re fairly versatile and can be made into sweet or savory dishes. 

VALLEY has you covered with some simple crepe recipes to conquer all your cravings, whether you’re craving a sweet dessert or a savory meal that isn’t just a sandwich or salad. 

Pumpkin Cheesecake Crepes 

With fall suddenly upon us, what greater way to usher in the season than with a pumpkin flavored dessert? This crepe is the the perfect dose of pumpkin, balanced with a sweet cheesecake filling, topped with caramel and nuts.

What You’ll Need:

• 3 eggs
• 1 C milk
• 1 tbsp vanilla extract
• 3/4 C cornstarch
• 3 tbsp sugar
• 3 tbsp pumpkin purée
• 8 oz Cool Whip
• 1 lb cream cheese, softened
• 2/3 C sugar
• 1/2 tsp salt
• 1 tbsp lemon juice
• 2 tsp vanilla extract
• Caramel sauce, pecans (Optional toppings)

What You’ll Do:

1. Whisk together the eggs, milk, vanilla, cornstarch, sugar, and pumpkin puree. Set aside.
2. Using a hand or stand mixer, whip the cream cheese until it’s smooth, without lumps. Cream in the sugar, salt, lemon juice and vanilla.
3. Mix in the cool whip until fully incorporated. Set aside.
4. Heat a large frying pan over medium-high heat. Spray with non-stick spray, and pour 1/4 c. batter into the center of the pan. Lift the pan by the handle and rotate so the batter spreads in a large thin circle.
5. Let cook for 1-2 minutes until the edges and top look dry (not like cracking kind of dry, just so you can tell it’s obviously not loose batter anymore). Give it a quick flip with a spatula, let it cook for a few seconds on that side and then remove from pan.
6. Repeat with the remaining batter. Remove pan from heat in between each crepe for a few seconds. This will keep the pan from getting too hot and burning the crepes.
7. Fill each crepe with the cheesecake filling, top with caramel sauce and pecans.

Nutella and Strawberry Crepes

A classic. This crepe recipe is simple and highly recommended for Nutella lovers! 

What You’ll Need:

• 2 large eggs
• 3/4 C milk
• 1/2 C water
• 1 C flour
• 3 tbsp melted butter
• Butter (for coating the pan)
• Strawberries
• Nutella
• Whipped cream, ice cream, powdered sugar (optional)

What You’ll Do:

1. In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
2. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
3. To assemble, spread Nutella on half of the crepe, leaving a thin rim around the edge. Cut your strawberries and spread them over the Nutella. Fold the crepe in half and then in half once more. Drizzle the Nutella (with a piping tip or a small hole in a ziplock bag), dust with powdered sugar, top with whipped cream and strawberries, and add a scoop of ice cream!

Chocolate Strawberry Crepes

If you’re a chocolate lover, this recipe is right down your alley. A chocolate crepe base with a strawberry and cream filling, which could easily be substituted with other fresh fruit or preservatives!

What You’ll Need:

• 4 large eggs
• 1 cup milk, at room temperature
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons sugar
• 1/8 teaspoon fine sea salt
• 3 tablespoons unsalted butter, cut into 12 cubes
• 1 cup strawberry jam
• 1 cup mascarpone, at room temperature
• 3/4 cup chocolate-hazelnut spread, such as Nutella

What You’ll Do:

1. For the crepes: Combine the eggs, milk, flour, cocoa powder, sugar and salt in a blender or bowl. Blend or whisk by hand until the mixture forms a smooth batter.
2. Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set, about 1 minute. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter.
3. For the filling: Mix the jam and mascarpone in a small bowl until smooth.
4. Spread each crepe with 3 tablespoons of the jam mixture leaving a 1/2-inch border. Fold the two opposite ends of each crepe inward and roll into a tube shape. Repeat with the remaining ingredients. Arrange the crepes on a platter.
5. Heat the chocolate-hazelnut spread over low heat in a small saucepan, stirring constantly, until warm. Spoon over the crepes and serve.

Ham and Cheese Crepes

Instead of a sandwich or grilled ham and cheese, this option is a more elevated take. You’ve got your meat and cheese, and could easily add in your own ingredients to meet your liking, such as some sautéed onions or spinach. 

What You’ll Need:

• 2 large eggs
• 3/4 C milk
• 1/2 C water
• 1 C flour
• 3 tbsp melted butter
• Butter (for coating the pan)
• Cheese
• Ham
• Additional ingredients of your choice

What You’ll Do:

1. In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
2. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds.
3. Add your choice of cheese and ham on half of your crepe. This would also be the time to add your other ingredients if you want. Fold in half, then fold in half again and plate to serve! You could also easily wrap this up and eat it on the go!

Veggie Supreme Crepes

You can’t go wrong with this savory crepe as it has all the veggies you could possibly ever want!

What You’ll Need:

• 2 large eggs
• 3/4 C milk
• 1/2 C water
• 1 C flour
• 3 tbsp melted butter
• Butter (for coating the pan)
• Spinach
• Onion (sautéed or raw)
• Mushroom
• Tomatoes (diced)
• Other veggies of choice

What You’ll Do:

1. In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
2. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds.
3. Add your greens and veggies to half of the crepe. Fold in half, then fold in half again and done! You could also add cheese if you wanted and dip the crepe in a sauce of your choice!

If you make any of these recipes, let us know what you think, @VALLEYmag, on Twitter!

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