Growing up, crepes were a special treat we only got when my family was at our cabin on Lake Chelan. We had one of those old crepe makers that you dipped into the batter. We ate crepe after crepe after crepe! But we are a simple family so our toppings included butter, powdered sugar, more butter, and more powdered sugar! Really adventurous, right? Occasionally we got really crazy and snuck some whipped cream on top.
It wasn’t until I got older and started experiencing new ways of eating crepes that my eyes were finally opened to the many many ways of preparing crepes. Since being part of the San Juan Island Inn Collection, Chef Jessica has introduced me to her most used sweet crepe recipe as well as her favorite fillings.
They were featured this year at the Lavender Festival! Anna Maria, the owner of our inns and Coho Restaurant, served both chocolate and savory crepes for all to enjoy. The sweet crepes had two choices for fillings. Either a chocolate hazelnut spread with bananas or sweetened ricotta and fresh Island blueberries. Yum!
Ingredients
1 1/3 cups milk
4 large eggs
1 1/3 cups flour (substitute 1/3 cup cocoa powder for chocolate crepes)
pinch of salt
1 tablespoon granulated sugar
1/2 stick butter, melted
Method
- Mix the milk eggs, flour, salt, and sugar in a blender, scraping down the sides to incorporate all the ingredients. Slowly pour in the melted butter through opening in the lid and mix for another few seconds. The consistency should be similar to heavy cream. Let the batter sit in the refrigerator for at least 30 minutes or up to one day.
- While the crepe batter rests, make the filling.
- Heat a 12 inch pan to medium heat. Spray with non stick cooking spray or use a bit of butter. Scoop 1/2 cup batter into the pan. Swirl around so it evenly coats the pan. Allow to cook until the middle is no longer shiny and the sides come up easily with a spatula. Flip and cook for another minute or two.
- Serve immediately or stack between parchment paper if preparing ahead of time.
Filling Ideas
Chocolate Hazelnut (Nutella) and Bananas
There is just something about this combination that makes everyone’s tastebuds do a happy dance! We make our own chocolate hazelnut spread with freshly ground hazelnuts making it that much better! Spoon a dollop of your own homemade spread or some Nutella onto the center of your crepe with sliced bananas.
Sweetened Ricotta with Fresh Fruit
Mix in your sweetener of choice – whether that’s local honey or powdered sugar – to your ricotta. Spoon some onto your crepe and top with fresh fruit of your choice.
Sour Cream and Powdered Sugar
To give your crepes just a little bit of twang, sweeten some sour cream to taste with powdered sugar and load up your crepe with as much as your heart desires!
Apricot Glaze
Whether you have some homemade apricot preserves on hand or store bought, this traditional glaze perfectly complements the basic crepe recipe. Heat a small pan on medium heat. Add your preserves and fresh lemon juice to taste. Heat until it resembles the consistency of a glaze. This is Chef Jessica’s personal favorite for her crepes!
Let us Make YOU Breakfast
Want to be the one having breakfast made for you for a change? Stay with us at the Tucker House Inn and Harrison House Suites and receive a gourmet breakfast each morning of your stay. Depending on your room style, enjoy getting to know fellow guests in the Cafe or have breakfast delivered right to your door. Does it get any better than that??
