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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. ...MORE+ LESS-

Stephanie Wise Stephanie Wise
May 2, 2012

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

Steps

Hide Images
  • 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.

Expert Tips

  • 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.

Nutrition Information

No nutrition information available for this recipe

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