3.16.2011

Savory Crepes

 I'm currently obsessed with crepes, and have been making them every week for dinner. While powdered sugar and freshly squeezed lemon juice will always be my stand-by favorite filler, I've also grown to appreciate the savory crepe. Turkey cold cuts with cheddar and grapes taste particularly good.

Last week, I tried pears and smoked gouda cheese. This week, apples, turkey and Jarlsberg are on the menu, and I can't wait for Easter-- the leftover ham will be perfect for warm ham and egg crepes!

Do you like savory crepes, or are you a strawberries-and-whipped-cream, bananas-and-nutella type of person? Do tell.

{image 1, 2 by me, and 3}

8 comments:

Elneeta said...

I have been blog stalking for years, but just have to tell you I LOVE crepes. All kinds. I even stopped by the new creperie in Scottsdale the other day to fill my craving (their savory are made with buckwheat crepes). YUM!

Also, you are awesome and inspiring, thank you for giving us a peak inside your brain and life.

Nicole Marie said...

yum yum yum

Lacretia said...

I LOVE crepes with strawberries and creme fraiche. As a kid, my mom would make them for breakfast and we would have them with butter, cinnamon and sugar or sour cream and fruit preserves. I've never made savory crepes though. Pass along the recipe!

LisAway said...

Yum!! I have never liked whipped cream (I know, weird) and when I make crepes if they're not "fill your own" with vanilla yogurt and fresh fruit or jam and/or chocolate sauce and whipped cream (for the kids) etc., then I make them with sweetened white farmer's cheese (similar to ricotta, but I don't like ricotta, so it's different...) and fresh peaches OR-- and this is by far my favorite -- I make chicken spinach crepes. A creamy garlic spinach filling with small chunks of chicken. I fold the crepes up and stick them back on the pan (without fat) to seal the edges and make it just a little crisp. I love that meal more than almost any other. YUM!

Apis Melliflora said...

I love all crepes....but a special fondness for crepes made in le Cartier Latin de Paris avec Nutella.

The Queen Vee said...

I second Apis's comment! Would you share your crepe recipe?

hukolb said...

All of the above. Growing up with a dad who served a mission in france we always went for the lemon juice and powedered sugar option. Then serving in Russia I was opened up to the whole range of options from my babushka's "blini s tvogom" (America's cheese blintzes also in the book "how mama brought the spring with an authentic recipe)as well as their large, perfectly shaped crepery crepes! Ham and cheese, nutella, jam and sour cream, you name it. Now finnish pancakes (like German dutch babies but even better, thanks to my brother in law) are wonderful with sour cream and mixed fruit salad topped with brown sugar. I'm sure crepes would be great with that combination or strawberries and whipped cream for dessert! Yum! I think we'll be having crepes this week, too!

hukolb said...

Yes, Tvorog is like ricotta or farmers cheese but way yummier:) and Russian smetana like sour cream but sweeter.Their crepes are called Blini:)
Also, there's a restaurant called La Madeleine down here, a french cafe type, delicious, and they have chicken spinach crepes in some kind of sauce that are to die for! Maybe we can find the recipe online somewhere!

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