Sweet and Savory Crêpes

Sweet and Savory Crêpes~Chef and a Baker
While visiting Paris last May, Audrey and I happened to take a trip down to see the Eiffel tower, of course.
While we were there we walked up on a little sweet and savory crepe stand and we had some lunch. We loved how authentic they were and with all of the endless variations available to use, we decided that this would be a great idea to recreate back home.
We made this version with old fashioned ham and gruyere, and a tarragon béchamel sauce for the savory crepe, and a fresh fig and double cream brie with a preserved walnut oil and orange drizzle for the sweet crepe.
This is a very easy and delicious way to have your own sweet and savory crepes at home which would be perfect for Sunday brunch or breakfast anytime of the year.
Sweet and Savory Crêpes
 
Prep time
Cook time
Total time
 
We made this version with old fashioned ham and gruyere, and a tarragon béchamel sauce for the savory crepe, and a fresh fig and double cream brie with a preserved walnut oil and orange drizzle for the sweet crepe.
Chef and a Baker:
Recipe type: Breakfast
Cuisine: French
Serves: 35
Ingredients
  • 5 cups whole milk
  • 20 whole eggs
  • 5 cups AP flour
  • 1 ½ cups warm water
  • ¼ cup sugar
  • 2 tsp salt
  • 1 ¼ cups melted butter
  • 2 cups shredded gruyere
  • 2 cups cubed old fashioned ham
  • 2 cups fresh figs diced
  • 2 cups double cream brie cheese
  • 1 bunch tarragon chopped
  • 2 cups béchamel sauce
  • 2 cups of sliced fresh strawberries
Instructions
  1. Mix milk, eggs, flour, water, sugar, salt and butter in a bowl with a whisk or in a blender.
  2. In a large skillet or on a griddle at 300 degrees fahrenheit, pour half a cup of crepe batter and spread with a mini offset spatula or crepe spreader in a circle as thin as you can get it without tearing the crepe
  3. Grab a small handful of diced ham and put it on the griddle to heat up
  4. With a long spatula check the color of the underside of the crepes, once there’s a little bit of color go ahead and flip it over.
  5. For the sweet crepe lay out some brie on half of a crepe, and for the savory crepe lay out some gruyere on half of a crepe
  6. Once the cheese is melted place the figs on the crepe with the brie and the ham on the crepe with the gruyere, remember to place the figs and ham on a quarter of the crepe with cheese beneath it
  7. With your long spatula fold the crepes in half and then in half again
  8. Place on your plate and garnish the sweet crepes with your preserved walnut oil and orange drizzle and add your fresh tarragon to your already hot and made béchamel sauce
Sweet and Savory Crepes~Chef and a Baker
Sweet and Savory Crepes~Chef and a Baker

Chef and a Baker
Chef and a Baker

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: