Special of the Day: Creating Crepes~ Some Sweet, Some Savory, All Delicious

15 Apr Special of the Day: Creating Crepes~ Some Sweet, Some Savory, All Delicious

George-Sydne-food-300x204What better season than spring to whip up some crêpes to top with fruit butter for breakfast or a super simple shrimp scampi for lunch or dinner?

The versatility of a delicate thin canvas that can be adapted for sweet or savory means almost anything will be a terrific topping for the crêpes you make.

Lingonberries whipped together with real butter makes a tart-sweet topping for breakfast  crêpes and shrimp sautéed in butter, white wine and lemon juice become a quick and easy entrée you can serve for lunch or dinner in no time.

Whip up the crêpe batter in the blender, cook the crêpes ahead of time and layer them between waxed paper in a sealable plastic bag to store in the refrigerator until you are ready for reheating and topping just before serving.

Sending you a foolproof (gluten-free!) basic crêpe recipe and two super simple toppings to get you started with this week’s Special of the Day: Creating Crêpes~ Some Sweet, Some Savory. Enjoy!

Basic Crepe Recipe

Recipe by Sydne George

(serves about 6)

1 cup milk

3 eggs

3 tbsp. melted butter, cooled

¾ cup cornstarch

Dash of salt

For sweet crepes add:

1 tbsp. pure vanilla extract

1 tbsp. sugar

Add ingredients (in order~ liquids first) to blender and blend until well mixed. Let rest briefly.

Heat a crepe pan or small nonstick sauté pan over medium high heat. Brush pan with melted butter.

Carefully pour about 2 tbsp. crepe batter from the blender into the hot pan, swirling the pan so the batter covers the bottom on the pan. Cook until edges begin to lightly brown.

Then using table knife, lift an edge of the crepe, lift with both hands and flip it over. Cook the other side of the crepe briefly, about 15 seconds. Remove crepe from pan and layer in between sheets of waxed paper until ready to fill and serve.

Breakfast Crepes with Lingonberry Butter

Breakfast Crepes with Lingonberry Butter

Lingonberry Butter

Recipe by Sydne George

(makes about ½ cup, can be doubled)

½  cup butter, softened

2 tbsp. lingonberries (jam/jelly aisle-Albertsons)

Use electric mixer to beat butter and lingonberries together until well-mixed.

Serve a dollop on lingonberry butter over rolled crepes for breakfast.


Shrimp Scampi Entrée Crepes

Shrimp Scampi Entrée Crepes

Shrimp Scampi Crepes

Recipe by Sydne George

(serves 2 for lunch or dinner, can be doubled)

2 tbsp. butter

1 tbsp. shallots, minced

¼ tsp. Kosher salt

½ pound #16-20 raw white EZ Peel shrimp, tails removed

1 tbsp. fresh lemon juice

2 tbsp. dry white wine

1 tsp. green onions, thinly sliced

Melt butter in large sauté pan over medium heat.

Add shallots and sauté until softened.

Season shrimp with salt and toss in pan, sautéing just until they turn pink. Add lemon juice, wine and green onions. Cook briefly, until all shrimp are pink and sauce has reduced a bit.

Serve hot over rolled crepes.

Garnish with green onions and additional lemon slices, if desired.


Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the day” are archived at https://sydnegeorge.com/blog/

No Comments

Post A Comment