Ingredients Jump to Instructions ↓

  1. Basic Crepes

  2. 1 cup 62g / 2 1/5oz All-purpose flour

  3. 1 teaspoon 5ml Salt

  4. 6 Eggs - beaten

  5. 1 1/2 cups 355ml Milk

  6. 1/4 cup 59ml Brandy -

  7. (use additional milk if you omit it)

  8. 4 tablespoons 60ml Melted butter

  9. White Sauce

  10. 2 tablespoons 30ml Butter

  11. 2 tablespoons 30ml All-purpose flour

  12. 1 1/2 cups 355ml Whole milk

  13. Freshly-grated nutmeg - to your taste

  14. 1/4 teaspoon 1 1/3ml Cayenne pepper

  15. 1/4 cup 59ml Heavy cream - (to 1/3)

  16. Fillings

  17. 2 cups 474ml Shredded sharp cheddar - (8-oz brick)

  18. 1/2 cup 99g / 3 1/2oz Grated Parmigiano-Reggiano

  19. 3 cups 438g / 15oz Broccoli florets

  20. 2 Boxes chopped frozen spinach - defrosted, drained

  21. 1 lb 454g / 16oz Thick-sliced baked ham from deli counter - chopped

  22. 12 oz 340g Cooked lump crabmeat

  23. (available fresh in plastic tubs at

  24. Fish counter)

  25. 1 tablespoon 15ml Extra-virgin olive oil

  26. 1/2 lb 227g / 8oz Bacon - chopped

  27. 1 Shallot - chopped

  28. 1 lb 454g / 16oz Mushrooms - cleaned, sliced

  29. Salt - to taste

  30. Freshly-ground black pepper - to taste

  31. Dessert Filling

  32. 2 Pitted black cherries - (16 oz ea)

  33. 1 Orange - zested

  34. 1 Cinnamon stick

  35. 1 Rounded tablespoon cornstarch

  36. 3 tablespoons 45ml Warm water

  37. 2 Kirsch or Amaretto liquer

  38. 1/3 cup 65g / 2 1/3oz Confectioners' sugar - plus

  39. Additional for dusting

  40. 3 tablespoons 45ml Butter - melted

Instructions Jump to Ingredients ↑

  1. For the crepe batter, combine flour and salt in a bowl and make a well in the center. Add eggs milk and brandy to the well and whisk to combine. Stir in melted butter. Cover batter and set aside for 25 minutes.

  2. For the white sauce, cook butter and flour 2 minutes over moderate heat in a preheated medium saucepan. Whisk in milk and season sauce with salt, pepper, nutmeg and cayenne. Simmer over low heat 15 minutes, stirring occasionally. Stir in cream and heat sauce through, another 5 minutes over low heat. Turn burner to warm and stir sauce occasionally to avoid a skin forming. Whisk in a little milk if sauce thickens too much to ladle.

  3. To assemble fillings, place cheeses in small bowls with serving spoons. Cook broccoli florets in simmering water or in 1 cup of water in the microwave for 3 minutes on high. Drain and place steamed broccoli in a bowl. Defrost spinach in the microwave oven and drain well. Transfer drained spinach to a kitchen towel and wring to remove any residual liquid. Fluff spinach with finger tips and set into a small serving dish. Place chopped ham into a bowl with serving fork. Drain and separate lump crab meat and place in a serving dish with a seafood fork.

  4. For the bacon and mushroom filling, heat a small skillet over medium high heat. Add oil and bacon and saute 3 minutes. Add chopped shallots and sliced mushrooms. Season the filling with salt and pepper and cook 5 minutes until mushrooms are just tender. Transfer filling to a serving bowl.

  5. To make the dessert filling, drain cherries over a saucepan to catch the juice. Heat the juice, orange zest and cinnamon to a bubble over moderate heat. Combine cornstarch with water and stir to the hot juice. Remove the cinnamon stick. Allow sauce to thicken then stir in cherries and Kirsch or Amaretto and keep sauce warm over very low heat. When your are ready to serve dessert, place filling in crepes, wrap and brush with melted butter. Top crepes with powdered sugar and serve.

  6. When guests arrive, allow them to help make their own crepes to order. Crepes should be made in a nonstick skillet over medium heat. Cover the bottom of the pan with just enough batter to coat. Turn the crepes with a toothpick or a very thin spatula.

  7. Possible combinations for fillings: cheese or cheeses melted into white sauce with broccoli and/or spinach, warm white sauce with crab, ham with cheese or ham with cheesy white sauce, cheese with bacon mushroom filling, etc. The fillings are only limited by one's taste buds.

  8. This recipe yields 6 servings, 24 crepes.


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