Savory and Sweet Crepes

For Labor Day weekend, the whole family got together in Minnesota.  This is our annual family reunion where we all get together are go to the Minnesota State Fair.  My mom and I always enjoy ourselves wandering in and out of all the buildings and finding the best (read least deep fried) food at the fair.  There are a few foods we have to have every year.  We always stop by the crepe booth and get the cranberry, brie, and almond crepe.  The chocolate dipped key lime pie on a stick is another yearly tradition.  We also spend a while each years examining all the craft products like the gorgeous quilts and afghans.  We look at all the produce and baked goods and try to determine the judging criteria for a perfect potato or spice cakes.  It is a wonderful annual tradition.

As part of our family get together, Noah, my father, and I all cooked a dinner for all 14 people in the family.  Somehow we decided on crepes.  Now this is not something I would normally make for a large group.  Crepes take quite a bit of time, can be a lot of work, and are difficult to make well in just a skillet.  My aunt, however, happened to have an electric crepe maker that simplified the process some what.

Savory and Sweet Crepes

Crepe Batter:

• 2 eggs
• 1 1/4 Cups Flour
• 3 Tbsp. Butter
• 3/4 Cup Milk
• 1/2 Cup Water (Optional)

Directions:

Combine ingredients excluding water; beat until well mixed.  Add water for thinner crepes.  When using an electric crepe maker, pour batter into pie dish and dip crepe maker into dish.  If crepe maker is unavailable, pour batter into skillet and cook until one side lightly browned.  To fill, place 1/4-1/2 Cup filling into crepe and roll.  Keep in warm oven until ready to serve.

Savory Crepe Filling:

Beef Filling:

• 1 pound Beef stew meat
• 2 slices Bacon
• 1/2 Cup Onions, finely chopped
• 1/4 Cup Carrots, finely chopped
• 1 Cup Mushrooms, chopped
• 3 Tbsp. Flour
• 2 Cups Red Wine
• Salt and Pepper for taste
• 1/2 tsp. Rosemary

Directions:

Cook bacon in large skillet.  Chop bacon into small pieces and add beef.  When beef browned, add onions, carrots, and mushrooms.  Cook until onions are translucent.  Add flour, salt, pepper, and rosemary.  Stir until flour is well mixed.  Add red wine; cover pan and simmer until beef is very tender, stirring occasionally.

Chicken, Brie, and Fig Filling:

• 2 Chicken Breasts
• Salt
• Pepper
• 1 cup white wine
• 3 sprigs of thyme
• 1 Wedge of Brie
• 1/2 Cup Sliced Figs
• 1/2 Cup Onions, finely chopped

Directions:

Cut chicken breasts into 3 or 4 pieces and season with salt and pepper.  Cook in a large skillet with onions until brown on both sides.  Add wine and thyme, cover, and cook cook until the chicken is done all the way thru.  Remove chicken pieces from liquid and allow to cool until they are able to be handled.  Meanwhile, reduce the wine and onion mixture until it is approximately half the volume.  Shred the chicken and poor the reduced liquid over it.  Fill the crepes with a couple of slices of brie, some sliced figs, and a large spoonful of the chicken mixture.

Chicken, Vegetable, and Goat Cheese Filling:

• 2 Chicken Breasts
• Salt
• Pepper
• 3 sprigs of thyme
• 1/2 cup onion, finely diced
• 1/2 cup red pepper, diced
• 1 cup spinach, roughly chopped
• 1/2 cup mushrooms, sliced
• 1 cup goat cheese

Directions:

Cook chicken according to directions in previous recipe.  Saute together pepper, spinach, and mushrooms in a bit of butter.  Fill each cree with a spoonful each of the chicken and the vegetables and about a tablespoon of goat cheese.

Béchamel Sauce:

• 3 Tbsp. Butter
• 1/4 Cup Flour
• 1 1/2 Cup Milk
• 3/4 Cup Parmesan Cheese

Directions:

Melt butter in sauce pan.  Add flour and mix until combined.  Add milk and whisk until thickened.  Melt cheese into sauce and drizzle over crepes.

Sweet Crepe Filling:

Filling:

• 1/2 Cup strawberries, finely cut
• 1/2 Cup bananas, finely sliced
• 1 Cup Chocolate Chips
• 1 Cup Heavy Whipping Cream
• 1 Tbsp. Powdered Sugar
• 1/2 tsp. Vanilla

Directions:

Mix together whipping cream, powdered sugar, and vanilla.  Whip until thick and fluffy; set in refrigerator until ready to use.  Cut strawberries and bananas.  Melt chocolate chips in the microwave, stirring every 20 seconds and being careful not to burn the chocolate.  To fill crepes, spread a layer of chocolate over the center third of the crepe.  Add sliced fruit and a large dollop of whipped cream.

- Sophie and Noah