Filling Crepes

This page describes several different filling for crepes:

Did you miss the description of how to make the crepes?

Note: You can click on any of the pictures to see a larger version.

Simple Fillings

The easiest fillings for crepes are often the best.

Taco Crepes

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:

Asparagus, hard-boiled 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:

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 the whites.
9. In your double boiler, beat up your egg yolk with the lemon and water.
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 gradually thicken.
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.