I’ve been hunting for a new tradition for our Family Valentine’s Dinner. When I saw this gorgeous red crepe on pinterest, I knew I had found my answer! You see, I studied abroad in Paris during college, and I ate these all. the. time.
Like… I gained 10 pounds in 4 months. (I might be exaggerating a little)!
But as you can tell, I love dessert crepes. I only make them on rare occasion. Looking forward to them once a year on Valentine’s Day is going to be parfait!
I have several ways to fill them, mix and match and try them all!
A few notes:
*Click here for my French Dinner Crepes!
*If you want to print this recipe, there is a print icon at the bottom of the post.
*Please pardon my french if anything doesn’t look quite right!!! haha. During college, I studied 3 years of French and lived in the French Foreign language housing for a year, but I’m still far from fluent en francais. 🙂
1 cup milk
2 TB melted butter
1 cup all purpose flour
2 TB sugar
*add 1 tsp red food coloring if you want them red for ♥ Day!
In a blender… add eggs and beat lightly. Add the remaining ingredients and beat for 1 minute. Lightly butter or spray a crepe pan or shallow frying pan. Heat over medium high heat. Add a small amount of batter to hot pan and swirl to coat. Cook until batter loses its shine. Turn and briefly cook on other side. Fill as desired.
Crepe au Citron~
When crepe is cooked, melt butter on top. Then add lemon juice and a sprinkle of sugar. Roll or fold into thirds. A light yet mouth-watering experience!
Crepe au nutella~
Spread nutella over entire crepe, fold and indulge!
Crepe au nutella et des bananes~
Slice a banana. Spread nutella on crepe, top with bananas. Roll or fold.
Crepe a la creme fraiche et des fruits et ganache au chocolat~
(umm… i kind of “made up” a sweet recipe for creme fraiche)
3 oz. cream cheese
1/2 c-1 cup powdered sugar
1/2 cup whipping cream
1/2 tsp vanilla
Fruit: bananas, strawberries, raspberries, blueberries, anything
Beat together cream cheese and powdered sugar with electric mixer. Gradually add whipping cream and vanilla and beat until light and fluffy. Yield: one cup.
Fill crepe with creme fraiche and fruit. Roll up. Top with fruit glaze or ganache.
1/2 cup sugar
1/2 tsp Koolaid
1 cup water
4 TB cornstarch
1 1/2 cup sliced fruit, fresh or frozen
Combine sugar, Koolaid, and cornstarch in small saucepan. Gradually add water until combined. Boil gently. Simmer for 3 minutes, stirring occasionally.Remove from heat and cool. Fold in fruit.
1 cup semi-sweet chocolate chips
2 TB butter
1/4 cup whipping cream
Heat cream and butter on stovetop. Pour over chocolate chips. Stir. Drizzle over crepes.
Here’s a few more pictures that might make your mouth water!
Crepes with lemon and sugar.
What you need.
Crepes with cream cheese filling, fruit, and ganache.
How-to. (You could just spoon it in, but I like to be fancy).
Crepes with Nutella, bananas, whipped cream, and ganache.
What you need.
This is the crepe pan I use. It’s from Target. The “flipper” thing I bought in Paris at BHV.
Here’s how I sprinkle powdered sugar, by giving a sieve a few shakes.
I used foam conversation hearts on top of a crepe and sprinkled sugar on top for a fun shape. You could of course cut your own hearts from parchment paper.
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