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Build Your Own Crepes

When I was a young married wife, just out of college, with just one or two small children at my ankles,

I started to make chicken Alfredo crepes.

My little family & I liked them but because they were easy & completely scrumptious,

we FELL IN LOVE with them.

I’ll be honest, I was always enamored by the romantic nature of crepes but I didn’t really start playing around

with them until I bought The Better Homes and Garden’s Annual Recipes 1996 Edition.

On page 221 under October, I found this fun Build Your Own Crepe feature, I loved it.

{You can tell it has been well loved…there are even a couple of stains on it…

but that’s okay, all my best recipes have “love marks”}

Since then, I have adapted my own ideas and recipes to the Better Homes & Gardens crepe suggestions.

I thought I would share a couple of those with you…

Crepes are so Indulgent.  Even the word “crêpe ” sounds romantic to me…

and there is something about Fresh berries and crème that just adds to the luxury…

The hardest part about making crepes is getting them as thin as possible.

I have even had a few friends and family tell me that they don’t make crepes because it is too frustrating for them.

There are a few secrets that I have found and been taught that make it easier however;

  1. You need a pan with a VERY good non-stick surface.
  2. The pan should be a medium-round size, 6-8 inch skillet with flared sides {the same size as you would like the crepes to be}.
  3. Make sure that your batter is the correct consistency {it needs to be a bit thinner than pancake batter}.
  4. Use plenty of non-stick cooking spray.
  5. Don’t pour as much batter as you would for a pancake,  you pour a small amount of batter into the middle of the pan then pick up the pan and use gravity to spread the batter around the rest of the pan.
  6. Don’t let the crepes cook long enough to brown,  just cook it long enough to make it workable.
  7. Use Parchment paper or wax paper to separate the crepes so they don’t stick.
Make the cream cheese mixture and spread it on the inside of the crepes.

 Toss the berries in sugar.  Pour them generously on top of the cream cheese mixture.

 Whip the cream in a mixer.  Add powdered sugar to taste.  Spoon as desired over the berries.

 Roll the crepes and top them with more whipped cream and berries.  Enjoy!

See! They are Easy!  You can totally do this!!! ;)

If you have any questions however, don’t hesitate to ask.  Feel free to leave a comment or email me.

I love to hear from you!

Here are the recipes:

Berry Cream Crepes

Berry Cream Crepes Recipe
Breakfast, Cheese, Brunch, Cream, Crepes, Berries, Crepe, Basic, Bh&g, Better homes and gardens, Whipping
  • Cream Cheese Mixture:
  • 8oz. Cream Cheese
  • 1/2c. Sugar
  • Berries:
  • 1 pound Raspberries, Blueberries, or desired berries
  • 1/2 cup sugar if desired
  • Whipping Cream:
  • 1 pint Whipping Cream
  • Powdered Sugar to taste
  • Blend together the berries and sugar in a medium sized bowl if/as desired. Allow to sit for around 30 minutes so the berries become plump and juicy. {the sugar causes them to swell and juice}.
  • Cream together the cream cheese and a 1/2 c. sugar. Spread desired amount on the inside of the crepe. Top with the berries.
  • Beat the whipping cream in a mixer until thickened, add powdered sugar to taste. Spoon some on top of the berries. Roll the crepe placing the open side on the bottom by the plate. Top the crepes with additional whipping cream and berries. Enjoy!

Basic Crepe Recipe

Basic Crepe Recipe Recipe
Breakfast, Brunch, Crepe, Basic, Bh&g, Better homes and gardens
  • 1 1/4 cups milk
  • 1 cup flour
  • 1 egg
  • 1 tsp. Cooking Oil
  • 1/4 tsp. Baking Powder
  • In a mixer combine ingredients. For dessert crepes, add 1 tsp. Vanilla and 1 tsp. Sugar. For savory crepes, add 1/4 tsp. Salt. If desired, flavor the batter. Mix until smooth.
  • Heat a slightly greased 6-8 inch skillet with flared sides over medium heat. Remove from heat. Pour about 2 Tbls. Batter into the center of the 6-inch skillet or 3 Tbls. Batter into the 8-inch skillet; lift and tilt skillet to spread the batter. Return to the heat. Cook about 1 minute or till brown. Turn with a spatula and cook second side for 30 seconds. Invert over paper towels, wax paper, or parchment paper; and remove crepe. Repeat with remaining batter, greasing skillet occasionally, if needed. Makes 16 {6-inch} or 12{8-inch} crepes.
  • Fill with desired fillings, roll with open side underneath. Top with appropriate garnishes and Enjoy!

Tomorrow I will be posting the recipe for Chicken Alfredo Crepes.

They are my families’ favorite dinner crepes.

Make sure you follow me {here} so you don’t miss them!

As always…thank you so much for stopping by, I hope that you are having a wonderful weekend,

and I hope to see you again soon Dear friends!

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