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!

Crepe Batter:
4 eggs

1 cup milk

2 TB melted butter

1 cup all purpose flour

2 TB sugar

dash salt
*add 1 tsp red food coloring if you want them red for ♥ Day!

Instructions:

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.

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!

Spread nutella over entire crepe, fold and indulge!

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.

Crepes with lemon and sugar.

 What you need.

 How-to.

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.

 How-to.

 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.

le fin.
bon apetit!