*Image updated 3/11/18
Oh, the amazing concoctions you can make with crepes! Sweet, savory and everything in between. My personal favorite has always been Black Forest Ham, thinly sliced, with warm Brie cheese and a sweet mayonnaise. But, I could also be persuaded to enjoy a traditional crepe filled with a sweetened cream cheese, cherry sauce and whipped cream.
Yes, I could definitely enjoy that.
It’s been said that when you set yourself to make crepes you should make a ton of them. I agree! They’re not difficult but when you’ve committed to the time it takes to make a batch, making one at a time, you might as well just set aside a good 45 minutes to make a double batch. That way you’ll be able to enjoy them for a couple weeks. These keep great in the fridge for a few days or in the freezer for a few weeks. Just warm them up before you use them.
Put some wax paper between them if you intend to pull one out at a time. They can be a little sticky once cooled.
This crepe recipe has a sautéed cinnamon apple filling with homemade caramel sauce (recipe to come in a later post). It’s perfect for a Valentine’s Day brunch as all the parts and pieces can be prepared ahead of time and assembled right before the meal.
Here’s a little photo tutorial of how to assemble the crepes.
- 2 cups rice flour
- ½ tsp. xanthan gum
- 2 whole eggs
- 1¼ cup whole milk (or dairy alternative)
- 1 T. cane sugar (optional for sweet fillings)
- Mix all together in bowl.
- Allow to sit while the crepe pan heats up.
- If using a non-stick pan, there will be no need to oil it.
- If using something else, you will need some butter or olive oil to make each crepe.
- Pour enough batter on the pan to easily spread into an 8" circle by tilting the pan.
- Cook until top begins to dry out and a few bubbles form.
- Carefully flip the crepe and cook on the other side for approximately a minute.
- Remove to a baking sheet, putting wax paper between each finished crepe.
- For Cheese Filling:
- (*If you are dairy-free, use whipped coconut cream in place of the ricotta and cream cheese)
- 1 cup ricotta cheese
- 8 oz. cream cheese, softened
- 4 Tbls. cane sugar
- 1 tsp. vanilla
- pinch of salt
- For Sautéed Apples:
- 2 large Granny Smith apple (or your favorite baking apple) peeled and sliced
- 3-4 Tbls. butter (or coconut oil for dairy-free)
- 1 Tbls. cane sugar
- ½ tsp. cinnamon
- For Cheese Filling:
- Cream cream cheese with mixer in small bowl until smooth.
- Add remaining ingredients and mix until well blended.
- Spread onto each crepe. (Makes 6-8 crepes)
- For Sautéed Apples:
- Heat butter in skillet until melted.
- Add apples and sauté until soft.
- Sprinkle with sugar and cinnamon and warm for a few more minutes to melt the sugar.
- Place several on each crepe.
- Use your favorite caramel sauce to drizzle overtop. Fold and devour.