These thin types of pancakes are known as crepes, dating back to the thirteenth century in France. The name is derived from the French word crespe, meaning curled; most likely referring to the thin curled edges of the crepe when cooked. They are often prepared with an array of fillings such as fruit, jams, cream cheese, and nut spreads, and then rolled to keep the toppings inside. Savory fillings of eggs, cheese, ham, and other vegetables are still popular, as well as the traditional lemon and sugar-filled crepes
Chicken And Broccoli Crepes
There’s no need for a crepe maker when making these thin pancakes. A shallow skillet will do just fine. It’s a good idea to chill the batter in the fridge for at least one hour before using it, as this will allow for a denser crepe. This is a delicate but hearty meal and pairs nicely over a bed of fresh greens. Any leftovers can be stored for up to three days in the refrigerator. Just place parchment paper between each one to prevent them from sticking together.
Ingredients
Crepes
- 2 cups milk
- 6 large eggs
- 2 cups Bisquick
- ¼ cup butter (melted)
Filling
- 2 cups broccoli (cooked and chopped)
- 4 cups chicken (cooked and chopped)
Sauce
- 1 tbsp butter
- 1 tbsp Bisquick
- ¾ cup chicken broth
- ½ tsp mustard
- ¼ tsp worcestershire sauce
- ½ cup sour cream
- 1½ cup cheddar cheese (grated)
Instructions
- Preheat the oven to 350 °F and line a baking dish with parchment paper.
- To make the crepes, add all ingredients into a blender or mix with an electric mixer. Blend for at least one minute and chill for one hour before using.
- To make the sauce, melt one tablespoon of butter in a saucepan over medium heat. Add one tablespoon of Bisquick and mix until it forms a dough-like consistency.
- Stir in three-quarters of a cup of chicken broth a little at a time, making sure each time is well incorporated.
- Add one-half teaspoon of mustard, one-quarter of a teaspoon of worcestershire sauce, and one cup of the grated cheddar cheese. Mix until smooth.
- Stir in the sour cream and mix until well blended.
- Remove the crepe mixture from the refrigerator. Melt a teaspoon of butter in a heated skillet and add pour one-quarter of a cup of the mixture in. Rotate the skillet to cover the base and flip once bubbles form on the surface. Repeat for each crepe.
- Place some chicken and broccoli into each crepe and gently roll-up.
- Transfer the crepes to the prepared baking dish and pour the sauce over the top.
- Sprinkle with the remaining cheese and bake covered for twenty minutes.
- Uncover and continue baking for five minutes or until the top becomes golden brown.
- Serve and enjoy.
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Buttermilk Crepes
This recipe is a great addition to a perfectSunday brunch. They are easy to prepare and delicious with any kind of filling you can think of. These can be made gluten-free by simply switching the mix for the gluten-free Bisquick. Store for up to three days in the refrigerator. To reheat leftovers, warm in a skillet with a teaspoon of vegetable oil.
Ingredients
- 4 eggs
- 1 cup granulated sugar
- 2 cups buttermilk
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 3 cups Bisquick
- 4 tbsp butter (melted)
- confectioner's sugar (for sprinkling)
Instructions
- In a medium bowl, whisk together four eggs, two cups of buttermilk, and two teaspoons of vanilla extract. Add one cup of sugar and mix well.
- In a separate bowl, sift together two teaspoons of ground cinnamon with three cups of Bisquick.
- Mix the dry ingredients into the buttermilk mixture. Stir in four tablespoons of melted butter. If too thick, add more buttermilk until a pourable consistency. Allow batter to sit for ten to fifteen minutes before making.
- Heat a non-stick skillet over medium heat, grease lightly, and pour one-quarter cup of batter into the center of the pan. These crepes will be thicker than most.
- Cook until the edges brown and gently flip with a spatula.
- Continue cooking until the crepe has set.
- Sprinkle the surface of the cooked crepe with the confectioners’ sugar and roll into a cigar shape.
- Repeat with the remaining batter
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Crepes with Ricotta Filling
This is a recipe I enjoy making with my kids, and may even be a healthier version when compared to other fillings such as syrups and nut spreads. The two cups of ricotta contain fifty-six grams of protein alone. You can choose to lessen the amount of sugar in the filling or use monk fruit if desired. For added nutrition and color, sprinkle on a few berries.
Ingredients
Crepes
- 4 eggs (large)
- ¼ cup water
- ¼ cup milk
- 2 tbsp butter (melted)
- ½ cup Bisquick
- 1½ tsp sugar
- 1 tbsp butter (for cooking)
Filling
- 2 cups ricotta cheese
- 2 eggs (beaten)
- juice and zest of one lemon
- ⅓ cup granulated sugar
- 1 tbsp butter (for greasing baking dish)
Instructions
- To make the crepes, beat four eggs in a medium-size mixing bowl.
- Stir in one-quarter cup of water and one-quarter cup of milk.
- In a separate bowl, sift together one-half cup of Bisquick with one and one-half teaspoons of sugar.
- Add the dry ingredients into the wet ingredients and mix well. Stir in two tablespoons of melted butter and continue mixing until smooth.
- Chill the mixture for one hour. Heat a non-stick skillet over medium heat. Pour a one-quarter cup of batter into the center of the pan. Cook until the edges are brown and gently flip with a spatula. Continue cooking for an additional thirty seconds. Transfer to a plate and repeat with the remaining batter.
- To prepare the filling, combine two cups of ricotta cheese, two beaten eggs, lemon juice, lemon zest, and one-third cup of granulated sugar.
- Divide the filling among the crepes and roll them up into a cigar shape.
- Preheat the oven to 350 °F. Grease a baking dish with one tablespoon of butter.
- Transfer the crepes to the dish and bake for twelve minutes.
- Serve with maple syrup and enjoy.
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