This page describes several different filling for crepes:
Did you miss the description of how to make the
Note: You can click on any of the pictures to see a larger
The easiest fillings for crepes are often the best.
- My favorite by far is jam, preferably homemade jam. Spread
about one tablespoon of jam on a crepes, then roll it up.
- A close second to jam is Nutella, which is a chocolate sauce with hazelnuts.
- A bit of cinnamon and sugar sprinkled on a crepe is quite good.
- Applesauce works well
- Try a slice of lunch meat (turkey, ham, etc.) with a small slice of swiss
- Let your imagination go wild.
I make no claim that this is remotely authentic for any cuisine, but I enjoy
this blending of cultures. Prepare taco fillings for your favorite kind of
taco and put them in a crepe. For these crepes, I chose to use:
- Lean ground beef cooked, drained, and simmered with salsa.
- Black refried beans, simmered with a bit of salsa.
- Chopped lettuce
- Diced tomatos
- Sliced olives
- Hot sauce
- Grated cheddar cheese
egg, and hollandaise sauce crepes
These are absolutely wonderful and elegant crepes. They are not very hard
to make, but it takes a little while to make all of the parts.
First, make the crepes and keep them warm in the oven. Then make the asparagus
and hard-boiled eggs at the same time. After that, make the hollandaise sauce
and then assemble the crepes. The hollandaise sauce is best served immediately
after you make it, which is why it is good to make it last.
Preparing the asparagus
1. Select some nice asparagus, two or three per crepe depending on how thick
they are. Clean them and trim the ends because they are often thick and stringy.
2. Steam the asparagus in a steaming dish within a pan. If you don't
have a steaming dish, you can boil them or microwave them.
Preparing the hard-boiled eggs
1. Put eggs gently into boiling water with a spoon. I use one egg for
two crepes, but you can use more if you prefer.
2. Let the eggs boil for twelve minutes, then remove with a spaghetti
server if you have one, or a spoon if you don't.
3. Let eggs cool in an ice bath. If you put them into the bath right
away, they usually peel pretty easily.
4. Slam the egg against a cutting board, and roll it back and forth to
break up the peel.
5. Peel the egg shell.
6. Slice the egg into the thin slices. I usually make about 6-8
slices per egg.
Making the hollandaise sauce
You'll need a few ingredients:
- 1/2 cup butter or margarine, preferably butter
- 3 beaten egg yolks
- 1 tablespoon water
- 1 tablespoon lemon juice
In the pictures below, I made a half batch. Instead of trying to get one and
a half egg yolks, I just used one. The recipe worked fine. The egg is used
to make an emulsification, and one egg is easily sufficient. You can use
lemon juice from a jar, but that's much less fun.
1. Cut a lemon in half and dig your thumb into it.
2. Twist your thumb around to extract the juice.
3. When your thumb can't get out any more, squeeze the lemon.
4. Assemble your ingredients. You can pick out the seeds from the
lemon juice, or filter it through a sieve.
5. Prepare a double boiler. I don't own a double-boiler, so I use a
bowl on top of a sauce pan. It works fine. Don't let the water touch the
bowl--you don't need very much water. Get it boiling.
6. Separate the yolks from the whites the fun way. First, break the egg.
7. Above a bowl, hold the egg in your hand and let the egg white ooze away.
8. Carefully shift the egg yolk from hand to hand to get rid of all of
9. In your double boiler, beat up your egg yolk with the lemon and
10. As you whisk it , it changes color.
11. Add the butter gradually, in pieces. I usually break the butter
into three pieces. Whisk each piece of butter into the egg mixture. It will
12. As it thickens, it gets lighter in color. Keep adding the
butter. It may have lumps at first, but if you whisk a bit more, they go away.
13. Shortly after you've added all of the butter, you'll have a nice
thick hollandaise sauce.
Assemble the and eat
1. Layer the two to three asparagus
and a few slices of egg in a crepe. Roll up the crepe. (If you like,
sprinkle some seasoning salt, like Lawry's, on the eggs. I usually don't, but
my sister likes it.)
2. Drizzle hollandaise sauce on each crepe.
3. Serve the crepes.