Our Family Unit



So Saturday night I made my first attempt at Crepes.  Kyle took the kids to Home Depot to keep them out of my hair and while there decided to up the testosterone levels in our house by about 10 notches and brought home a chain saw.  Fortunately, we didn’t need the chain saw for my crepes.

The whole night was a bit of an experiment, but isn’t that what these Foodie Nights are for?  I decided to prep all the toppings first and then make the crepes right before we sat down to eat.  We made three savory ones and then sampled them and then went back for whatever seconds we wanted to try out.  The first savory one was scrambled eggs, white cheddar, bacon, red pepper and chives.  Very tasty and Kyle’s favorite savory.

The second was filled with ham, asparagus and Swiss Gruyere.  This one was good, but not anyone’s favorite.

The final savory was filled chicken, spinach, sauteed mushrooms and red onions, sun-dried tomatoes and mozzarella, topped with fresh basil.  SO amazing and definitely my favorite savory, especially with the sun-dried tomatoes.

Then for dessert, we did the same thing, except with 5 variations instead of three.  Because who wouldn’t want 40% more dessert than actual dinner?  :)

The hands-down winner was the Peanut Butter Chocolate Chip Banana filled crepe topped with Whipped Cream.  The next day we added Nutella and vanilla ice cream to the mix.  To.Die.For.


We also tried the traditional Lemon Juice & Honey, a delicious Strawberry, Nutella, Powdered Sugar and Whipped Cream, a very tart Mixed Berry with Cinnamon & Sugar, and the kid’s favorite Vanilla Ice Cream with Butterscotch and Powdered Sugar.  Really, they were all scrumptious!  Such a fun meal!!

I was surprised at how simple the crepe recipe and process actually was.  I’m sure the French would find mine despicable as far as technique and texture, but for our experimental purposes it turned out very well.  I used a little 8″ skillet, which worked well but I had a tendency to make them a little thick.  Some turned out better than others.  Kyle thought it seemed like a lot of work for the savory ones.  Basically, he compares everything to steak and steak certainly takes less time and is just as delicious.  But we both said that it didn’t matter how much work it took to make the Peanut Butter Chocolate dessert crepe, it was worth it and we would definitely make dessert crepes a regular at our house.  Overall rating = 8.4.


  • Comment by Elizabeth — July 30, 2012 @ 6:25 PM

    That looks scrumptious. You should bring a pile of crepes, bananas, peanut butter and chips to the next get together and make everyone assemble their own, I want one.

  • Comment by Megan — July 30, 2012 @ 6:25 PM

    hey sister! so proud of you! i love making crepes :) don’t feel bad about the thickness/texture… i still can’t get them right and I make crepes a lot just because they are so easy and with all the peanut butter I can convince myself “hey this is protein, this is a healthy dinner” haha :) another thing that is super good is if you whip cream cheese, powdered sugar and whipped topping together and use that as a filling with berries or whatever else you so desire… :) yum I think that is one of Callie and I’s favorite fillings :)

  • Comment by Becky Dietz — July 31, 2012 @ 2:31 PM

    Oh.My. Goodness! Those look fabulously delicious! It is a good thing that dinner is on the stove simmering or I might do something desperate – like buy a plane ticket to CA! What can you tell me about making the crepes ahead of time and freezing them? or refrigerating them?

    I am inspired once again!

  • Comment by Lucretia — August 2, 2012 @ 1:30 PM

    You can totally freeze the crepes (or refrigerate for a couple days – although our extras didn’t last that long). When storing them, just layer waxed or parchment paper in between and then make sure they are completely thawed before handling them, so as not to tear them. I’m so bad at taking care of my non-stick pans, I actually contemplated making and freezing crepes so I could still enjoy them after I ruin my pan. :)

  • Comment by Megan — August 2, 2012 @ 8:35 PM

    also a tip, you can make the crepe batter and keep that in the fridge for quite a while, i’ve done it for up to a week no problem and its actually kinda recommended that you do that cause once the batter has time to “relax” after you make it, a lot of the air bubbles come out of it and it makes for smoother crepes. it may separate though so you’ll probably have to ‘fold’ it back together (avoid whisking and other ‘intense’ stirring techniques or you’ve pretty much just made the whole relaxing process pointless haha)

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