You thought I’d run out of crêpe recipes by now, didn’t you? Here’s yet anotherfor you (#7, at the time of this posting), 5-17: Crab-Filled Crêpes.Simply Delicious has featured both sweet and savory crêpe recipes, and this one would probably be EXCELLENT for a nice brunch.
WAY, way back, when I first started this project (April 2014), crêpes were a new frontier–something I’d never done before. You can read about it in 5-24: Meat-Filled Crêpes.
I think 14-9: Glazed Crêpes with Pears might be my final untested crêpe recipe from Simply Delicious–but there may be others in there. I’ll even give you a quick spoiler (since this recipe is kind of boring…another spoiler) for upcoming posts–there are more recipes out there than what I had originally. I know because I found (and purchased) some in a local Goodwill.
I’ve still got quite a few posts to go before I dig into some of the *NEW* recipes (and show you the book they came in), but for now, you can read aboutyetanothercrêperecipe after the jump. But this time, with pears! And glaze!
Trying to sneak one in before the month of October completely passes me by. 14-31: Coffee Nut Crêpes is not the first crêpe recipe I’ve covered during this project, but it may be the last–believe it or not, I’m getting close to finishing a few of these sections. I made this dish back in May as part of my Mother’s Day brunch for 2018, since it seemed like a breakfasty-brunchy kind of treat.
You can find the other dishes I made for this year’s Mother’s Day tagged under MD2018–there’s also MD2017 if you’re interested in last year’s menu.
Yes, this is technically a dessert (according to SimplyDelicious). But doesn’t brunch already cross a few boundaries just by definition? Plus, it was Mother’s Day–most restaurant brunches you’ll find on that day have a pretty extensive dessert section. I’m just contributing to authenticity.
More queue-cleaning–add 5-8: Royal Crêpes to the pile of other crêpe recipes that I’ve done over the course of this project. When I first started making crêpes for this project about 4 years ago now, I had never made crêpes before. Now I feel like I’ve got a pretty good handle on the concept, so let’s kick it up a notch with a “royal” version. 👑
Oh no–my mortal enemy: Hollandaise sauce. I’ve struggled with it in the past–will this be my redemption? Jump behind the cut and find out!
This recipe is suggested for dessert, but I think you could have it for breakfast (or even lunch) if you wanted. If you don’t like the fruit they suggest, you can substitute your own or whatever is local/in season. 🍒🍍🍓
This arose out of a desire to use up some leftover chicken more so than a desire to eat another meat-based crêpe recipe so soon after 5-24: Meat-Filled Crêpes, but it turned out to be pretty good in its own right.
5-22: Crêpes with Chicken really should be “Crêpes with Chicken and Mushrooms”, as mushrooms are just as much a part of this as the chicken.
I had originally considered making it at breakfast, but I’m glad I didn’t–it’s definitely a savory dish. Crêpes are popular in this book–all this practice is making me quite the crêpe-master.
The long-awaited 5-24: Meat-Filled Crêpes. I finally solved my ingredient issues and it was crêpe-time. The only thing is…I’ve never done this before.
Confession time: In all of my time cooking (which is most of my life), I have NEVER made crêpes. I have made many pancakes (as you could imagine), but never a crêpe. This was a first for me and as you will see, I learned many lessons from this attempt.