Crepes Two Ways

I love the French for many reasons pertaining to food, but crepes have to be in the top three. I apologize in advance for the rather long (and picture heavy) post, but last weekend I was on a mission to discover the perfect (and easy) sweet and savory crepe dishes. We’ll go with sweet first…

Dessert for Breakfast

A lot of people make their own crepe mix, and once in a while I do as well. But I have found that Stonewall Kitchen’s instant mix is a good replacement when you do not have the time. To the crepe I added caramelized bananas, fresh strawberries, chocolate, whipped cream, and confectioner’s sugar.

To make the crepe mix, mix 1 cup mix, 1 cup water, 1 egg, and 1 tablespoon butter (I used margarine for health reasons) and blend. Set aside.

Slice 2 – 3 bananas while warming a saute pan. The traditional way to caramelize is using sugar, however, if you want a more flavorful and slightly healthier alternative try honey. Add 1 tablespoon of honey to the saute pan, then the bananas, let simmer open over medium heat. Stir occasionally. ¬†After the bananas are set, start slowly melting some chocolate chips for your chocolate sauce. I’ve found if you add a touch of milk, the sauce is creamier and easy to deal with. Careful not to let it burn.

For the crepes, preheat a nonstick pan over medium heat. I like to cook one crepe at a time so I use a 10″ saute pan (I also like my crepes big!). Use half of the mix (if you are following my measurements) for each crepe. Let it cook for only about 2 minutes, just enough for it to brown and flip with a spatula. Cook the other side and then remove and place on a plate.

Place the filling (caramelized bananas and strawberries) inside the middle of the crepe. Fold both sides over and carefully flip the crepe. Top your breakfast with some more strawberries, chocolate syrup, confectioner’s sugar, and whipped cream.

Crepe Benedict Florentine

Prepare your crepes exactly the same as above.

Begin by dicing a half of an onion, two slices of turkey bacon, one red pepper, a handful of shiitake mushrooms, and two handfuls of fresh spinach leaves. Preheat a saute pan over medium heat with one tablespoon of olive oil.

The key to the consistency of this dish is adding the vegetables at just the right time. Start with the onions, when they begin to yellow and soften, add the red peppers and bacon. As the peppers soften, mushrooms are next. Let the three ingredients simmer together, about 3 minutes. While waiting, boil a pot of water for the poached eggs and preheat the oven to 350 degrees.

Lastly, add the spinach leaves. Watch closely and only let the mixture cook one minute of so. Remove from heat immediately.

Once your crepes are complete, add the filling to the middle of the crepe on top of slices of brie. Add some brie over the mixture for extra creaminess. Flip the crepe over and place on plate.

Place the crepe inside the oven for 2 – 3 minutes to properly melt the brie. While waiting, poach the eggs in boiling water. If you have never poached eggs before, I’m in love with my silicone egg poachers. Just grease them, place egg inside, then place the poacher in boiling water. Poach as usual!

After the eggs are done, remove the crepe from the oven. Place egg on top of the crepe and season with smoked paprika, salt, and pepper.

Both these recipes are additions to my favorites, very simple (under 20 minutes) but chic dish for a brunch!

Crepes Two Ways
Recipe type: Breakfast
Cuisine: French
Prep time: 
Cook time: 
Total time: 

Serves: 2

Two easy sweet and savory crepe dishes.
  • For sweet crepes:
  • 1 cup Stonewall Kitchen crepe mix
  • 1 cup water
  • 1 tablespoon butter (or margarine)
  • 1 large egg
  • 2 – 3 bananas, sliced
  • 1 tablespoon honey
  • 1 cup sliced strawberries
  • ¼ cup chocolate chips
  • 1 teaspoon skim milk
  • Prepared whipped cream
  • Confectioner’s sugar
  • For Savory Crepes:
  • 1 cup Stonewall Kitchen crepe mix
  • 1 cup water
  • 1 tablespoon butter (or margarine)
  • 1 large egg
  • ½ large white onion
  • 1 large red bell pepper
  • 2 slices turkey bacon
  • 2 cups fresh spinach leaves
  • 1 cup shitake mushrooms
  • 1 tablespoon olive oil
  • 4 ounces Brie cheese
  • 2 large eggs
  • Paprika, salt, pepper to taste

  1. To prepare crepes:
  2. Mix crepe mix, water, butter, and egg together.
  3. Heat a saute pan to medium.
  4. Using half of the mix, fill the saute pan with crepe mix evenly.
  5. Let cook for 2 minutes, until browning begins.
  6. Flip crepe and brown on the other side, 2 minutes.
  7. Remove and place on plate.
  8. To prepare sweet dish:
  9. Heat a saute pan over medium heat.
  10. Add honey and bananas.
  11. While cooking, heat a small pot over very low heat.
  12. Add chocolate chips and milk.
  13. Remove bananas when they begin to brown, chocolate when melted.
  14. Add bananas and strawberries to the middle inside of the crepe.
  15. Fold both sides over, and flip.
  16. Top with more strawberries, chocolate sauce, whipped cream, and confectioner’s sugar.
  17. To prepare savory dish:
  18. Preheat oven to 350 degrees.
  19. Boil a pot of water.
  20. Heat a large saute pan over medium high heat. Add olive oil.
  21. Add onions.
  22. When onions soften and yellow, add bell pepper and bacon.
  23. When pepper softens, add mushrooms.
  24. Reduce heat to medium, let cook 2-3 minutes.
  25. Add spinach for 1 minute, then immediately remove from heat.
  26. Add vegetable mixture and slices of Brie to inside middle of the crepe.
  27. Flip crepe, place on plate and put in oven for 2 – 3 minutes.
  28. Poach two eggs in pot of boiling water using egg poachers.
  29. Remove crepe from oven, place egg on top.
  30. Season with paprika, salt, and pepper.


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