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French Crêpes

By
Test Kitchen
Winter 2019
Winter 2020
Thin, tender French crêpes ready to fill with sweet or savory ingredients—from rich apple-cinnamon-maple to savory chicken and mushroom—ideal for breakfast, brunch, or dessert.

Recipe Information

Total Time:
Yield:
10 crepes

Ingredients

French Crêpes

4 large eggs, lightly beaten

1½ cups milk

1 cup all-purpose flour

2 tablespoons salted butter, melted

1 teaspoon granulated sugar

¼ teaspoon salt

Desired filling or topping

Chicken and Mushroom Filling

2 tablespoon olive oil

4 ounces boneless, skinless chicken breast strips

¾ cup baby bella mushroom caps

⅓ cup thinly sliced red bell pepper

⅓ cup sliced onion

1 teaspoon crumbled goat cheese

spring greens salad mix

bottled white balsamic-cider vinaigrette

Apple-Cinnamon-Maple Filling

¼ cup packed brown sugar

¼ cup water

2 tablespoons pure maple syrup

1 tablespoon salted butter

1 teaspoon ground cinnamon

3 Gala apples, peeled, cored and sliced

sweetened whipped cream, if desired

Directions

French Crêpes
  1. In a large bowl whisk together eggs, milk, flour, butter, sugar and salt.
  2. Heat a lightly greased 10-inch nonstick skillet over medium heat; remove from heat. Spoon in ¼ cup of the batter; tilt skillet to spread batter evenly. Return to heat; cook for 2 to 3 minutes or until lightly browned, turning halfway through. Remove crêpe to paper towel-lined plate.
  3. Repeat with remaining batter to make ten crepes total, greasing skillet occasionally. Serve with desired filling.

To store leftover crêpes, layer between sheets of waxed paper and place in an airtight storage container. Cover and freeze for up to 1 month. Thaw at room temperature for 1 hour before using. Reheat crêpes in the microwave on HIGH for 20 seconds or until heated through.

Chicken and Mushroom Filling
  1. Heat 1 tablespoon olive oil in a medium skillet. Add 4 ounces boneless, skinless chicken breast strips. Cook for 3 minutes or until cooked through, stirring occasionally. Transfer chicken to a bowl.
  2. Add 1 tablespoon olive oil to same skillet. Stir in ¾ cup baby bella mushroom caps, ⅓ cup thinly sliced red bell pepper and ⅓ cup sliced onion. Cook over medium heat for 3 to 4 minutes or until mushrooms and onion are tender, stirring occasionally. Return chicken to skillet; heat through.
  3. Spoon chicken mixture in centers of 2 crêpes. Fold side edges up and partially over the filling, then fold bottom and top edges up and partially over the filling. Sprinkle each with 1 teaspoon crumbled goat cheese. Serve with spring greens salad mix drizzled with bottled white balsamic-cider vinaigrette. Makes 1 serving.

Apple-Cinnamon-Maple Filling
  1. In a medium saucepan combine ¼ cup packed brown sugar, ¼ cup water, 2 tablespoons pure maple syrup, 1 tablespoon salted butter and 1 teaspoon ground cinnamon. Add 3 Gala apples, peeled, cored and sliced. Cook over medium-low heat for 20 to 30 minutes or until apples are tender, stirring occasionally.
  2. For each serving, fold 3 crêpes in half, then each in half again to form triangles. Place on a serving plate with ½ cup apple filling. Top with a mound of sweetened whipped cream and sprinkle with additional ground cinnamon, if desired. Makes 1½ cups filling.

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