This recipe and its filling variations comes from Chef Kate Bryan, owner of Seven Swans Creperie in Kansas City, Missouri, and Milwaukee, Wisconsin.

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

30 mins
15 crepes


Ingredient Checklist


Instructions Checklist
  • Place the eggs and milk in a blender. With blender running on low speed, gradually add flour, then add butter and salt. Batter can be used immediately, but it will work better if it rests in the refrigerator for at least 2 hours.

  • Heat an 8- to 10-inch skillet over medium-high. (Nonstick is helpful but not a must.) Brush generously with melted butter. Spoon in 1/4 cup batter, then quickly lift, tip and rotate pan to get a thin, even circle of batter. Cook about 40 seconds or until bottom is golden brown. Using a thin spatula or knife, loosen the edge and flip the crepe over. Cook 10 seconds more. Slide or flip crepe onto a plate or paper towels. Repeat with remaining batter, buttering skillet and adjusting heat as necessary.

  • Serve immediately or layer crepes between sheets of wax paper in a resealable plastic bag and store in the refrigerator (up to 3 days) or freezer (up to 2 months). Thaw before using.

Lavender Lemon Curd Crepes

Spread Lavender Lemon Curd or purchased lemon curd in crepe, fold crepe, top with fresh berries and sweetened whipped cream.

Lavender Lemon Curd

In a heavy-bottom medium saucepan, combine 3/4 to 1 cup sugar, 1/2 cup lemon juice, 1/4 cup food-grade lavender and 6 large egg yolks. Cook over medium-low, stirring constantly and scraping bottom of pan to make sure yolks heat slowly and evenly. Once hot, increase heat to medium-high. Cook, stirring constantly, until curd is thickened and bubbly, about 10 minutes. Remove from heat. Stir in 1/2 cup butter, cut into 1/2-inch cubes, until melted. Strain curd through a fine-mesh sieve to remove lavender and any cooked bits of egg. Place plastic wrap directly on surface of the curd. Chill at least 1 hour. Store in refrigerator up to two weeks. Makes 1 1/4 cups. PER 1.5 TABLESPOONS 153 cal, 10 g fat, 106 mg chol, 61 mg sodium, 15 g carbo, 1 g fiber, 14 g sugars, 2 g pro.

Forest Crepes

Spread a crepe with Garlic-Parmesan Cream Sauce. Add sauteed mushrooms, crisp-cooked bacon and lightly wilted spinach, then roll or fold crepe to serve. (For ease, you can fry the bacon, then cook the mushrooms in the drippings, then wilt in the spinach.)

Garlic-Parmesan Cream Sauce

In a small bowl, stir together 1 tablespoon butter, melted, and 1 tablespoon all-purpose flour. In a small saucepan, heat 1 cup heavy cream over medium until just starting to bubble around the edges. Add 1/2 cup finely grated Parmesan cheese; 1 clove garlic, minced; and a pinch salt. Stir slowly until cheese is melted. Add butter mixture to pan and whisk continuously until sauce is thick. Makes 1 cup.PER 2 TABLESPOONS 140 cal, 14 g fat, 42 mg chol, 128 mg sodium, 2 g carbo, 0 g fiber, 1 g sugars, 2 g pro.

Goodfellas Crepes

Immediately after flipping a crepe, top with shredded sharp white cheddar, strawberry jam and chopped crisp-cooked bacon. When cheese melts, fold crepe and top with an over-easy egg. (Tip: Cook crepes over lower heat for this recipe to give the cheese time to melt.)

Cinnamon Toast Crepes

Pour melted butter (Bryan likes Kerrygold) over the cooking crepe and sprinkle with cinnamon sugar. Cook until sugar is melted and bubbly, and the crepe bottom is brown and crispy (2 to 3 minutes). Top with whipped cream.

Nutrition Facts

103 calories; fat 5g; cholesterol 48mg; saturated fat 3g; carbohydrates 11g; mono fat 1g; sugars 2g; protein 4g; vitamin a 210.4IU; vitamin c 0.1mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.8mg; folate 29.3mcg; vitamin b12 0.3mcg; sodium 108mg; potassium 74mg; calcium 47mg; iron 0.8mg.