I’m pretty sure I could eat crepes every day of my life and be happy. I mean, you can fill these things with so many different flavors, how could you ever get tired of them?
It took me a while to figure out a good recipe that was foolproof. I have a recipe here that uses rice flour but I’ve since changed to using King Arthur Measure for Measure flour so I wanted a good recipe to use with that. This is it!
This recipe can be used for both savory and sweet crepes. Just add a little sweetener if you’re feeling like you need a dessert. Even if you opt to not add extra sweetener, these crepes are still great with sweet or savory filling.
[#ad] So, let’s get into this dish. I was so excited to create this for Susquehanna Style magazine! This will run in their May 2019 issue. I had just made a bunch of crepes for myself the week before so this idea was fresh in my mind.
When you make these egg crepes, you’ll want to just do an entire batch of crepes and use them for other things – like the six other crepe recipes at the end of this. I’m not going to give you ever little detail of every crepe recipe – you can think of them more as suggestions so you can make your own favorite concoction.
[tasty-recipe id=”5087″]
Find some parts and pieces for these crepes here:
Low-carb crepes (Use with a low-carb cream cheese filling)
Sweetened cream filling
Rice flour crepes
Chicken Salad (sub dried cherries for craisins)