Parisian Crepe Bar Recipe
Includes 4 Fillings: Savory - Bacon, Sautéed Mushrooms, Brie, Scallions, Italian Sausage, Parmesan; Sweet - Strawberries, Vanilla Bean, Whipped Cream, Nutella, Banana, Powdered Sugar, Blueberries
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Ingredients
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Crepe Batter
Savory Fillings
Sweet Fillings
Method
Crepe Batter Preparation
- 1
Mix the Batter
In a large mixing bowl, whisk together the all-purpose flour and salt. In a separate bowl, combine the milk, eggs, and melted butter. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Let the batter rest for at least 30 minutes.
Savory Fillings Preparation
- 2
Cook the Bacon
In a skillet over medium heat, cook the bacon until crispy. Remove and let drain on paper towels. Once cool, chop into small pieces.
- 3
- 4
Prepare Sausage
Cook the Italian sausage in the skillet until browned and cooked through. Break it into small pieces while cooking.
- 5
Chop Scallions
Finely slice the scallions, using both the white and green parts.
Sweet Fillings Preparation
- 6
Prepare Strawberries and Bananas
Wash the strawberries and slice them. Peel and slice the bananas into thin rounds.
- 7
Prepare Vanilla Cream
Split the vanilla bean and scrape out the seeds. Fold the seeds into the whipped cream for flavor.
Cooking the Crepes
- 8
Cook the Crepes
Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter into the skillet and swirl to coat the bottom. Cook for 2-3 minutes, until the edges begin to lift. Flip and cook for an additional 1-2 minutes. Repeat with remaining batter.
Assembling the Crepes
- 9
Fill and Serve
Fill each crepe with your choice of savory or sweet fillings. For savory, add bacon, sautéed mushrooms, brie, scallions, Italian sausage, and parmesan. For sweet, add strawberries, banana, Nutella, whipped cream, blueberries, and a sprinkle of powdered sugar. Fold or roll the crepes and serve warm.
