You can fill a crepe with just about anything, sweet or savory. ¬† Crepes can be an elegant presentation of an otherwise ordinary dinner of familiar foods.¬† Economical, using things already in your kitchen pantry and refrigerator, crepes can stretch your food dollars.¬† Using leftovers are¬† a good way to get comfortable with crepes, focusing on the crepe construction and raiding the fridge for whatever you have on hand to fill them.¬† Break the routine by filling crepes and watch you family’s eyes pop in amazement.
Whatever you like in an omelet you’ll probably like inside a crepe.¬† Variations abound, limited only by your imagination:
- Saut√© any vegetable, beginning with an onion or shallots.¬† Add a little garlic or garlic scape, sweet bell pepper and whatever alphabet mix you’ve brought home from the green market:¬† asparagus, broccoli, carrot, green beans, mushroom, snow pea pods, spinach, summer squash.
- Don’t forget herbs and spices; experiment with different combinations:
- Fresh chopped basil, arugula or cilantro, or dried thyme, marjoram, tarragon or savory.
- Chopped chili pepper (without the seeds or pepper membrane) for a spicy flavor, and cool down with plain yogurt.
- Add tumeric and cumin for an Indian flavor.¬† Ditto on the yogurt.
- Some foods lend themselves to topping with a little sauce, as the spirit moves:
- Using Sausage in Marinara as a jumping off point, heat sausage in marinara, put into the crepe and spoon marinara on top.
- A good way to glorify leftovers is to put them into a crepe.¬† Just about any sort of leftover chicken makes a comfortable dinner inside a crepe, with or without leftover gravy or wine sauce.
- Leftover steak (from that huge restaurant portion you brought home) is¬† spectacular wrapped in a crepe.
- Ham is¬†¬†fabulous with a little Dijon mustard mixed in.
- Leftover chicken or brisket, added to a White Cream Sauce and combined in a crepe, creates an interesting variation on the military standby, SoS.
- You can also add cheeses, but only if you promise not to get carried away with the quantity.¬† Grate a good quality cheese from the cheese shop, or use a soft one like goat or feta for a more mild flavor.¬† Scatter cheese inside or on top.¬† In crepes, like most dishes, a little cheese goes a long way
- Tuck in a few toasted pine nuts, slivered almonds or sunflower seeds for a crunch of texture, in crepes savory or sweet.
- Dessert crepes can easily be made by adding sweet foods.
- Spread a sweet gorgonzola cheese or applesauce on hot crepes and fold.¬† Dust with confectioner’s sugar or 100% cocoa.
- Combine fresh fruit like blueberries with plain, full fat yogurt.¬† Put inside
- Serve with fruit, as in Chocolate Bananas.¬† Put a little fruit inside, fold over and top with the fruit and chocolate.
- Heated fruit in a light syrup makes a superb dessert crepe.¬† Dip the finished crepe in the syrup and fold the finished crepe in quarters to get a wedge shape, place three on a plate like a fan, spooning the fruit on top.¬† Crepes especially lend themselves to flamb√© desserts, making them doubly deserving for dinner guests.¬† A few discussed before: