Hello everyone! Daughter Would Know here, back for the second part of my post on crêpe-making. Last week, I discussed how to make crêpe batter and the crêpes themselves. Now, I’m going to talk about what types of fillings to put inside to make them even more delicious.
Perhaps it’s obvious to some, but for the buckwheat crêpes, savory ingredients make the best tasting fillings, whereas for the sweet crêpes, sweet ingredients are better. Savory tastes are flavorful in a non-sweet way – they could be herbed, salty, hot, or spicy. Sweet crêpes can be healthy – sweetened naturally, with fresh or dried fruit. Even as I say that, yesterday I ate a sweet crêpe with pesto, a savory filling, and it was good in an odd sort of way.
I like to start simple and move on from there. The most complicated crepe I made had blueberries and my mom’s homemade ginger syrup (which I’m not sure I have the patience to make myself). That was probably my favorite sweet crêpe.
There are two keys to filling any crêpe.
First, make sure that the filling you put inside is not cold. For fruits and veggies, this means cooking them briefly in the crêpe pan or a separate pan before you put them in the crêpe.
Second, put the filling in the middle if it is chunky, so that the edges of the crêpe are easily folded or rolled.
Bananas & nutella are a delicious combination.
To make them look extra pretty (and impressive), I put a dusting of powdered sugar on top of sweet crêpes. I put a spoonful of powdered sugar in a sifter or small strainer and tapped the sides moving it over the crêpe.
Play around with different combinations of the following fillings. Some may not work out, but others could prove to be your next go-to breakfast/lunch/dinner/dessert! Don’t be shy.
Slightly over-the-top, but delicious. Peaches, chipped cream, cinnamon & sugar.
- Any kind of fresh fruit (I recommend blueberries, peaches, strawberries, apples and bananas) – cut in small pieces or sliced, except for blueberries, which are small enough.
- Sugar or cinnamon and sugar mixed
- Lemon juice
- Crystallized ginger
- Chocolate chips
- Jam of any type
- Dried fruit soaked in warm fruit juice for a few minutes to moisten and plump it up
This was an easy way to heat the ham, cheese & pesto, before folding the crepe.
- MotherWouldKnow’s basil, sun-dried tomato and goat cheese spread
Enjoy your crêpe adventures. And do let me know us about your winning combinations and crêpes to-die-for.