Sweet and Savory Crepes

Sweet and Savory Crepes

Recipe provided by Chef Christian Gatti

Sweet then savory:

Crepe Batter:
3 eggs
1 3/4 cups All-purpose flour
1 pint whole milk
1 teaspoon salt
1 tablespoon sugar
4 tablespoons olive oil

Place the eggs, flour, sugar, salt and 1/3 of the milk in a food processor and mix until pasty. With the food processor still running, add the remainder of the milk in a steady stream until well-combined, and then add all of the oil slowly until well-combined. The mixture should be the consistency of heavy cream and lump-free. Refrigerate for two hours. To execute the crepes:Lightly grease a non-stock saute pan over medium heat until ready. Ladle 6 ounces of batter into the pan and tilt pan until batter spreads evenly across the pan. Cook for approximately 30 seconds until the surface of the batter is nearly dry. Flip with a spatula and cook for an additional 15 seconds until golden. Transfer to a plate and fill with ingredients.

 Sweet filling:

3 pints berries, strawberry, blueberry, blackberries
1 13-ounce jar Nutella, room temperature
1 pint heavy cream
Powdered sugar and cocoa powder to taste

Ladle two heaping tablespoons into a crepe. Gently spread Nutella across the crepe, being careful not to rip the crepe. Evenly distribute berries across the crepe. Fold the crepe in half once and then a second time to create a triangle. Whip the heavy cream on medium high speed until stiff peaks form. Place the crepe on a plate, top with whipped cream, and serve with additional fresh berries on top and lightly powder with sugar and cocoa.

Savory Crepe:  
Follow recipe and cooking for making sweet crepes but omit the sugar from the batter.
Chicken Cordon Bleu Crepe
Non-stick cooking spray
Olive oil
Salt and pepper
(4) 8 oz. skinless, boneless chicken breasts roughly chopped
2 teaspoon dried thyme
3 tablespoons butter, unsalted
4 ounces ham steak, roughly chopped
1/2 cup yellow onion, roughly chopped
1 bunch of asparagus, blanched in hot water and then chilled and cut at the top into 1 inch spears
1/4 cup white wine
1/4 chicken stock
1 tablespoon capers
1 tablespoon Dijon mustard
1/4 cup roughly chopped basil
1/4 cup heavy cream
6 slices Swiss cheese
Prepare 6 crepes and set aside. Preheat oven to 350. Spray a large baking tray with non-stick cooking spray.
Lightly season the chicken with salt, pepper, and thyme. In a large skillet over medium high heat, saute the chicken in the olive oil until lightly golden on all sides. Add the butter, onions, and ham. Cook over medium heat until the onions are translucent, about 2-3 minutes. Add the white wine and chicken stock and cook until liquid is reduced by 2/3. Add the heavy cream and basil and cook for 30 seconds or until thickened.
Divide the chicken filling evenly among the 6 crepes, placing the filling in the center of each crepe. Fold the crepe in half and in half again so that each crepe is triangular. Transfer the crepe to the baking pan. Brush each crepe with olive oil, and top each with 1 slice of Swiss cheese. Bake for 5 minutes or until the cheese is melted.



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