Crepes

Basic Crepe Batter
1 cup flour
2 large eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons melted butter

Place all ingredients in blender and blend until smooth. Cook in a non-stick frying pan or on a crepe maker. Makes about 16 crepes.

Boston Cream Pie Crepes

Filling

1/2 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
1 1/2 cup whole milk
4 egg yolks
1 teaspoon vanilla extract
1/2 cup heavy whipping cream

Separate egg yolks in a small bowl and whisk gently.  Set aside.  In a saucepan over medium heat, whisk together sugar, cornstarch, salt, and milk.  Stir and heat until it begins to thicken (about 5 minutes).  Pour about 1/3 of the sugar mixture into the whisked egg yolks and stir.  Then pour the entire egg yolk mixture back into the saucepan and continue cooking over medium heat for 1 more minute.  Remove from heat, stir in vanilla, and transfer to a medium size bowl.  Press a piece of plastic wrap down onto the top of the custard mixture and place in the refrigerator until it is completely cooled (1-2 hours).  Whip 1/2 C. whipping cream in a bowl until soft peaks form.  Use a spatula to gently fold the whipped cream into the cooled custard mixture.

You will need plenty of prepared crepes, ready to fill

Chocolate Sauce

1 cup chocolate chips

3 tablespoons butter

splash of cream or milk

Heat chocolate chips, butter, and milk in a saucepan over low-med. heat until melted and glossy.  Immediately drizzle sauce over prepared and filled crepes.  Reheat gently as needed to maintain a pourable thickness.

Basic Vanilla Crepes
2 cups milk
1/2 teaspoon salt
1 1/2 cups flour
4 tablespoons sugar
1 tablespoon oil
1 teaspoon vanilla

Blend in blender until smooth. Cook in a non-stick frying pan or with a crepe maker.

Easy Chocolate Mousse Crepe Filling

1/2 cup semisweet chocolate chips
1 cup heavy (whipping) cream
1/2 teaspoon vanilla
1/2 teaspoon almond extract

Melt chocolate chips and cool slightly. Beat cream until soft peaks form. Blend the chocolate with the cream along with the vanilla and almond. Fill crepes.

Cream Cheese Crepe Filling
1 8 oz. package cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla
1 12 oz. cool whip

Beat cream cheese, powdered sugar and vanilla until smooth. Blend in cool whip. Stuff crepes and top with some kind of sweet syrup.

Key Lime Crepes
1  cup whipped cream
1 8 oz. package cream cheese, softened
1/2 cup sugar
1 tablespoon lime zest
1 tablespoon lime juice

Whip the cream, then set aside. Cream the remaining ingredients together until smooth, then fold in the cream. Serve with more cream on top or add sliced and sugared strawberries.

Apparently Pear Crepe Filling

4 ripe pears, peeled and finely diced
1/2 teaspoon cinnamon
3/4 cup white wine
1 tablespoon butter
vanilla ice cream or sweetened whip cream (optional but excellent!)

Saute pears in white wine with cinnamon. When most of the liquid has cooked off, stir in butter. Spread pear mixture over crepes then roll or fold. Top with vanilla ice cream or whip cream!



Sweet, Buttery, Apples Normandy (Crepe Filling)
4 large apples, peeled, cored and diced
2 tablespoons butter
1/2 teaspoon cinnamon
2 teaspoons sugar
1/2 teaspoon vanilla
vanilla ice cream (optional but excellent!)

Saute apples in butter with cinnamon. Once the apples are soft, add the sugar and vanilla then stir till dissolved. Remove from heat. Cover crepes with apple mixture then fold or roll. Top with a scoop of ice cream and even some caramel syrup if you have it!



Banana Creme Crepes
3 tablespoons butter
3 tablespoons brown sugar
1 teaspoon cinnamon
3 large, ripe bananas, sliced into 1/4" slices
1 cup sour cream
2 tablespoons powdered sugar
1/2 cup slivered, toasted almonds

Melt butter in saucepan; add sugar and stir until sugar is dissolved. Add cinnamon. Stir in bananas and cook, stirring until bananas are coated. Move aside. Stir together sour cream and sugar to make filling. Spread 1-2 tablespoons of the cream mixture onto an open crepe. Add some bananas over the center, then roll. Top with a few more bananas and some slivered almonds. Serve.



Peanut Butter and Jelly Crepes
cooked crepes
creamy peanut butter
jelly (we like grape or strawberry best!)

Spread an open crepe with a thin layer of peanut butter then top with plenty of jelly. Fold and eat!