Sweet and Savory Food-Truck Crepes

Blogger Stephanie Wise of Girl versus Dough re-creates a food-truck favorite with these sweet and savory stuffed crepes.

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Prep Time 30 min
Total Time 40 min
Servings 8

Ingredients

Crepes

6: eggs

1 1/2: cups milk

1: teaspoon sugar

2: cups Gold Medal® white whole wheat flour

4: to 6 teaspoons vegetable oil

Savory Filling

1: tablespoon unsalted butter

1: red onion, sliced

4: eggs

2: tablespoons basil pesto

1: cup shredded mozzarella cheese (4 oz)

Sweet Filling

1/2: cup peanut butter

1/3: cup hazelnut spread with cocoa

1/3: cup honey

: Whipped cream for garnish, if desired

: Toffee bits for garnish, if desired

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Directions

1 To make Crepes, in large bowl, beat eggs with whisk. Beat in milk. Beat in sugar and about 1/2 cup flour at a time, making sure to beat until no lumps remain and mixture thickens to a batter slightly thinner than pancake batter. (Add more milk if too thick; add more flour if too thin.)
2 Heat 8-inch skillet over medium heat. Add 1/2 teaspoon oil to skillet; tilt to coat bottom. Ladle about 1/2 cup batter into skillet; tilt to spread batter to edge until nearly paper thin. Cook about 2 minutes or until small bubbles begin to form on top of crepe or until edge starts to curl. Turn crepe with pancake turner; cook other side until brown spots form, about 2 minutes. Place on plate. Repeat until all batter is used.
3 To make Savory Filling, in another 8-inch skillet over medium heat, melt butter. Add onion; cook about 15 minutes or until caramelized. Meanwhile, heat another 8-inch skillet over medium-low heat. In small bowl, beat eggs and pesto with whisk until blended. Pour into skillet; cook and stir to make scrambled eggs. Remove eggs from heat; divide evenly among 4 open crepes. Top with onion and cheese. Fold over crepes. Serve.
4 To make Sweet Filling, spread about 2 tablespoons peanut butter on each of 4 open crepes. Fold crepes over; place on serving plates. Spoon hazelnut spread into decorating bag fitted with small round-holed tip (or spoon into resealable food-storage plastic bag; cut off one bottom corner of bag). Pipe in zigzag fashion over each crepe. Drizzle honey over each. Top each with whipped cream and toffee bits. Serve.