Sweet and Savory Crepes
Crepes were not a dish I grew up eating. As a matter a fact, I don’t think I tasted a crepe until I got married in 2006. My hubby and I had a destination wedding in Playa del Carmen, Mexico and the resort we stayed at had a restaurant dedicated to crepes with every savory and sweet filling and topping imaginable. In Mexico, crepes are known as crepas, and one of the most traditional desserts is crepas con cajeta – dangerously decadent.
I’m happy to share this recipe created as a Kroger blogging ambassador with affordable staples like flour, eggs, milk, and some of my favorite fruits.
With Mother’s Day so close, I wanted to share a simple recipe for crepes that can be adapted to your imagination. Whether you choose to top them, wrap them, fold them, or fill them – it’s all up to you.
With this crepe recipe you can make them two days before Mother’s Day and refrigerate them, and then on Mother’s Day, set out a crepe station. Fruits like mangos, raspberries, and strawberries are some of my favorites and you can’t forget to dress them up with a drizzle of cajeta or a sprinkle of powdered sugar.
For a savory option how about crepes lined with deli ham, a sunny-side-up egg, and topped with strawberry pico de gallo salsa.
Whether the special woman in your life prefers quiet time with breakfast in bed or a family brunch around the table, surprise her with these homemade sweet and savory crepes for an unforgettable day.
Oh, and how about this Frida painting? Isn’t she beautiful? No, it is not the original, but it is a lovely painting replicating Self Portrait In A Velvet Dress (1926) by Frida Kahlo. My dear friend Karen saw it an estate sale and thought of me and gave it to me as a gift. I couldn’t wait to share it in a blog post.
Sweet and Savory Crepes
- Deli ham
- Simple Truth eggs
- salsa of your choice
- avocado slices
- Kroger Powdered Sugar
- In a blender, combine flour, salt, milk, water, eggs, butter, vanilla, and cinnamon.
- Puree until mixture is smooth and bubbles form on top, about 30 seconds.
- Refrigerate and let the batter rest for at least 30 minutes or overnight. The flour changes composition as it rests.
- Heat a 12-inch nonstick skillet over medium. Lightly coat with olive oil. Add 1/4 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
- Loosen edge of crepe with a rubber spatula, and then with your fingertips, quickly flip. Cook for 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with oil as needed.)
- Top or fill crepes with desired savory or sweet ingredients.
- Nutrition fact = 1 crepe without filling.
- For a savory option how about crepes lined with deli ham, a sunny-side-up egg, and topped with strawberry pico de gallo salsa.
Photography by Jenna Sparks
This post is in partnership with Kroger. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.