Versatile Crepes – Sweet & Savory Treats
These versatile crepes can be filled with your favorite sweet or savory ingredients, making them the perfect solution for breakfast, brunch, or dessert. Get creative and enjoy both versions—Nutella and strawberries for the sweet, or pancetta and brie for the savory!
Equipment
- Nonstick pan
- Pastry brush
- Offset spatula
- Small nonstick skillet
- Zip-top bag (for storage)
Ingredients
For the Crepes:
- 1 cup all-purpose flour
- 2 teaspoons granulated sugar
- ½ teaspoon kosher salt
- 1½ cups whole milk room temperature
- 4 eggs room temperature
- 4 tablespoons unsalted butter plus more for brushing
- For the Sweet Version:
- 1½ cups chocolate-hazelnut spread
- 1½ cups sliced strawberries about 10 ounces
- Honey for drizzling
- Confectioners’ sugar for dusting
For the Savory Version:
- ¾ pound pancetta cut into ¼-inch cubes
- ¾ cup apricot jam
- 12 ounces Brie cheese thinly sliced
- 2 Granny Smith apples peeled, cored, and thinly sliced
- 3 cups arugula
- ¾ cup chopped fresh chives plus more for garnish
Instructions
Make the Crepes:
- In a blender, combine flour, sugar, salt, milk, eggs, and butter.
- Blend until smooth, about 1 minute.
- Refrigerate the mixture for at least 1 hour or up to overnight.
- Heat a small nonstick pan over medium heat and brush lightly with butter.
- Stir the batter, then pour ¼ cup of it into the pan, swirling to create a thin, even layer.
- Cook for 1 to 2 minutes until golden, then flip the crepe and cook for another 30 seconds.
- Repeat with remaining batter.
Sweet Version:
- Spread 2 tablespoons of chocolate-hazelnut spread over a crepe.
- Add 2 tablespoons of sliced strawberries.
- Fold the crepe in half, then fold again to form a triangle.
- Drizzle with honey and dust with confectioners’ sugar.
- Repeat for remaining crepes.
Savory Version:
- In a skillet, cook pancetta for about 5 minutes until golden brown.
- Transfer to a paper towel-lined plate.
- Spread 1 tablespoon of apricot jam over a crepe.
- Add Brie, apple slices, pancetta, arugula, and chives.
- Fold the crepe in half, then fold again to
Notes / Tips / Wine Advice:
Wine Advice:
Pair the sweet crepes with a sweet sparkling wine like Moscato d’Asti, and the savory crepes with a light white wine such as Sauvignon Blanc.
Pair the sweet crepes with a sweet sparkling wine like Moscato d’Asti, and the savory crepes with a light white wine such as Sauvignon Blanc.
Nutritional Information
Calories: 320 kcal | Carbohydrates: 40 g | Protein: 12 g | Fat: 18 g | Sugar: 20 g | Salt: 1.1 mg
