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Sweet and Savory Food-Truck Crepes

sweet and savory food-truck crepes Entree
Sweet and Savory Food-Truck Crepes
  • Prep 30 min
  • Total 40 min
  • Servings 8

Choose whichever variety suits your fancy with this adaptable recipe that can be sweet-and-nutty or cheesy-and-herby.

Stephanie Wise
Created May 2, 2012



  • 6
  • 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
  • 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


  • 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.

  • Use crunchy peanut butter for the sweet crepes for added texture.
  • Add roasted red bell pepper, olives or chopped tomato to the savory crepes for added flavor.

No nutrition information available for this recipe

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