• foodies-in-training-crepes
    Family Traditions

    Foodies In Training – Crepes

    So Saturday night I made my first attempt at Crepes. Kyle took the kids to Home Depot to keep them out of my hair and while there decided to up the testosterone levels in our house by about 10 notches and brought home a chain saw. Fortunately, we didn’t need the chain saw for my crepes.

    The whole night was a bit of an experiment, but isn’t that what these Foodie Nights are for? I decided to prep all the toppings first and then make the crepes right before we sat down to eat. We made three savory ones and then sampled them and then went back for whatever seconds we wanted to try out. The first savory one was scrambled eggs, white cheddar, bacon, red pepper and chives. Very tasty and Kyle’s favorite savory.

    The second was filled with ham, asparagus and Swiss Gruyere. This one was good, but not anyone’s favorite.

    The final savory was filled chicken, spinach, sauteed mushrooms and red onions, sun-dried tomatoes and mozzarella, topped with fresh basil. SO amazing and definitely my favorite savory, especially with the sun-dried tomatoes.

    Then for dessert, we did the same thing, except with 5 variations instead of three. Because who wouldn’t want 40% more dessert than actual dinner? 🙂

    The hands-down winner was the Peanut Butter Chocolate Chip Banana filled crepe topped with Whipped Cream. The next day we added Nutella and vanilla ice cream to the mix. To.Die.For.

    We also tried the traditional Lemon Juice & Honey, a delicious Strawberry, Nutella, Powdered Sugar and Whipped Cream, a very tart Mixed Berry with Cinnamon & Sugar, and the kid’s favorite Vanilla Ice Cream with Butterscotch and Powdered Sugar. Really, they were all scrumptious! Such a fun meal!!

    I was surprised at how simple the crepe recipe and process actually was. I’m sure the French would find mine despicable as far as technique and texture, but for our experimental purposes it turned out very well. I used a little 8″ skillet, which worked well but I had a tendency to make them a little thick. Some turned out better than others. Kyle thought it seemed like a lot of work for the savory ones. Basically, he compares everything to steak and steak certainly takes less time and is just as delicious. But we both said that it didn’t matter how much work it took to make the Peanut Butter Chocolate dessert crepe, it was worth it and we would definitely make dessert crepes a regular at our house. Overall rating = 8.4.