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The Versatility of Crepes

I was catching up on some Top Chef episodes, when was I reminded of one of my all old-time favorite dishes during a “Quick Fire Challenge.”  The segment was centered around Chef Brooke Williamson’s tradition of making Sunday morning crepes with her son.  Of course, it was appropriately sponsored by Nutella.

I reminisced about how I would have crepe centric dinner parties where I would serve savory crepes as the main course and decadent Nutella crepes for dessert.  They always impressed.

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It all started in my twenties when I was dating a guy who lived in Hollywood.  There was a restaurant near his apartment we liked to frequent called La Poubelle.  The name is translated to “the trash can.”  Lovely.  However, this little French bistro served up some of the most delicious chicken crepes I had ever tasted.

I was determined to recreate the dish.

Luckily, it was around this time I was gifted a cookbook filled with recipes by my family’s good friend and gourmet cook, Bobbie Schwartz.  Inside was a recipe for crepes.  After testing a couple of other recipes, this one became my mainstay.  It was solid and delicious.

While my crepes were perfect, the dish was not.  It took a few tries before I got it to taste close to the dish La Poubelle served.  However, while experimenting with these, I also created a Nutella crepe.

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A Nutella crepe is nothing new, nor is it difficult, once you have the crepe part down.  However, I always enjoyed making something that was already delicious into something beautiful and downright rich.  The crepe would be filled with Nutella.  Sometimes I would add strawberries or bananas to it.  Then I would dust some cocoa over the top, along with some powdered sugar and drizzled chocolate.  Just to make it really over the top, I would accompany it with whipped cream and berries.

To me, that Nutella crepe is about as good as it gets.  However, the best part about crepes is their versatility.  They can be sweet or savory and paired with unlimited items.

After I was reminded of crepes, I started making them for breakfast for my husband and two-year old.  However, these days I make them in a low maintenance style.  I serve them up as a “Choose Your Own Adventure” crepes.  I leave them bare and put out Nutella, lemon curd, berries, cheese and an assortment of meats and condiments on the table.  It’s a perfect way to start the day.

Crepe Ingredients:

  • 3 eggs (well beaten before combined)
  • 1 cup flour (sifted)
  • ½ teaspoon salt
  • 1 ½ cups milk (any kind of milk is fine)


  1. Warm a small pan on the stove at medium/low medium heat
  2. Sift flour and salt into a bowl
  3. Beat eggs, then add them to the flour and salt
  4. Add the milk
  5. Whisk all the ingredients together until the batter has a smooth consistency
  6. Pour a small amount of the batter into the pan and work the pan around until the batter coats it
  7. Let it cook until it is almost dry, then turn it over
  8. Cook on the other side briefly (usually about 1 minute), then remove from the pan and make the next crepe. Repeat until the batter is gone

Ideas for customizing the crepes (these are just a few traditional ideas, but the possibilities are endless!):

  • Nutella
  • A squeeze of lemon with some sugar
  • Lemon curd
  • Berries
  • Berries and whipped cream
  • Vegetables with pesto or tomato sauce
  • Cheese and ham
  • Cheese and chicken
  • Chicken in a mushroom, sherry cream sauce (like La Poubelle – yes please!)
  • Cheese and tomato sauce



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