A couple of years ago my husband and I went to a crepe class at Cecilia’s Pastries in Ann Arbor. Cecilia is a French Chef and shared a ton of knowledge with us on how to make a variety of crepes- savory and sweet!
We decided treat week was a great time to use this recipe and have crepes for breakfast.
Here’s the recipe from our class, including my notes which may be helpful:
Both varieties are delicious and can be made with a few modifications. We made sweet crepes yesterday and used Gluten Free Flour- it worked out great.
As an added bonus, the batter freezes well! You can store it in a jar or ziploc bag in the freezer, and just defrost in the refrigerator the night before you want to use more of the batter.
8oz Heavy Whipping Cream + 1/4 cup sugar + 1/2 Tbsp vanilla + mixer = delicious and simple homemade whipped cream!
Below is the recipe for the savory crepe filling we learned to make in the class:
We’ve also used this mixture to make “BLT’s” in lettuce wraps!