Sweet & Savory Crepes
Crepes are a crowd-pleaser with sweet strawberry-lemon or chicken cordon bleu fillings.
Servings: 8 crepes
Calories: 131kcal
Ingredients
- 3/4 cup milk
- 3/4 cup water
- 3 T. butter melted
- 1/2 t. vanilla
- 1/4 t. salt
- 3 eggs
- 1 1/2 cups flour
SWEET STRAWBERRY-LEMON FILLING
- 1 cup ricotta
- 3 T. powdered sugar
- 2 T. lemon juice
- 1/2 lemon zested
- 8 oz. strawberries sliced
- 1 T. powdered sugar
- 1 t. lemon juice
- powdered sugar for topping
SAVORY CHICKEN CORDON BLEU FILLING
- 1 cup shredded chicken
- 4 oz. deli ham shredded
- ½ cup swiss cheese finely shredded
- salt & pepper to taste
Instructions
FOR THE CREPES
- Combine milk, water, butter, vanilla, and salt in a blender. Add eggs and pulse until incorporated.
- Slowly add the flour to the blender, pulsing until the mixture is just combined.
- Heat a medium nonstick skillet over medium-low heat; don’t spray or add oil.
- When skillet is hot, pour in about ¼ cup of batter, just enough to coat the bottom of the skillet. Swirl immediately to coat completely.
- Let the crepe cook until the edges are crisping and starting to curl, then flip and cook the same time on the other side. Both sides should be light golden brown.
- Stack crepes on a plate until all are cooked and ready to be filled.
SWEET STRAWBERRY-LEMON FILLING
- Cream together the ricotta, powdered sugar, lemon juice, and lemon zest.
- In a separate bowl, toss strawberry slices with powdered sugar and lemon juice.
- Assemble by dolloping a line of ricotta inside the crepe and topping with strawberries. Roll and dust with powdered sugar.
SAVORY CHICKEN CORDON BLEU FILLING
- Combine chicken, ham, swiss, and salt & pepper.
- Microwave for a minute or two just until cheese is starting to melt.
- Assemble by spooning a line of filling inside the crepe and rolling it closed.