Homemade Crepes

Sweet Crepes:

Nutella and Raspberries: Spread 1 tablespoon of Nutella on each crepe. Top the Nutella with 2-3 tablespoons chopped fresh raspberries. Roll the crepes up and serve. Drizzle with Nutella and garnish with extra whole raspberries.

Chantilly Cream and Fresh Strawberries: Prepare 1/2 batch chantilly cream. Spread a layer of chantilly cream on each crepe. Top with finely diced strawberries.

Apple Cinnamon: Dice a peeled and cored apple into bite-sized chunks. Add to a small bowl and toss with 1 tablespoon brown sugar and a scant 1/2 teaspoon of ground cinnamon. Let sit at least 20 minutes while you make the crepes.

Caramelized Banana: Slice up 1 1/2 bananas. Set aside. In a pan, add the brown sugar and butter. Heat until the butter is bubbling slightly. Add the bananas and 1/2 teaspoon cinnamon and cook until the bananas are softened and well coated in the caramel.

Savory Crepes:

Feta and Spinach: In a medium  skillet, add 2 teaspoons olive oil and heat until shimmering. Add 1/4 of a minced red onion, cook until soft. Add 1 cup of spinach, cook until wilted repeat with remaining two cups until you have 3 cups of wilted spinach. Add 1 teaspoon of lemon juice and season to taste with salt and pepper. Transfer the mixture off the heat and into a bowl. Fold in 2 ounces crumbled feta. Spread over a crepe and fold into  triangles or roll up into a log.

Scrambled Egg and Cheese: Scramble 2 eggs. Cook until just nearly done. On a pan over low heat, place a crepe on one half of the crepe top with scrambled egg and whatever cheese you like. Fold the other side of the crepe onto the filling and cook until the cheese has melted. Make sure not to burn the bottom of the crepe.

Mushroom and Gruyere Cheese: In a skillet over medium heat, add 1 tablespoon olive oil. Heat until shimmering. Add 8 ounces of sliced mushrooms, 2 tablespoons diced shallot, and 1 tablespoon thyme. Cook until the shallot is translucent. Stir in the cream and remove form the heat. In a crepe pan or other skillet over low heat. Place a crepe and add 2 tablespoons shredded gruyere and the a bit of the mushroom mixture. Fold into triangles or roll into a log.

Lemon Ricotta Cheese + Berry Compote: In a food processor, add 8 ounces ricotta cheese, zest of 1 lemon, 1/4 cup granulated sugar, 1 teaspoon vanilla extract,  and 2–4 tablespoons milk. Blend until smooth. Spread onto crepes. Roll up into logs and top with a fresh and delicious Quick Berry Compote.